Oriental Vegetable and Rice Noodle Soup



Ingredients: Serves 2 people and it is 6 of your 5 a day per person

2 x 100g Thai taste fine rice Vermicelli noodle nest

2 x pak choi chopped chunky

14 x baby sweetcorn cut in half lengthways

1 x red pepper deseeded and thinly sliced lengthways

2 x spring onions sliced

1 x carrots thinly sliced

160g sugar snap peas diagonally cut

14 x chestnut mushrooms quartered

2 x cloves garlic crushed

1½ inch ginger finely chopped

1 x med chilli deseeded and finely chopped

3 tbsp organic tamari (gluten soy sauce)

2 tbsp mirin rice wine vinegar

1 litre boiling water

1 x Kalo organic vegetable stock cube mixed with ½ litre boiling water

1 tbsp sesame oil

1 tbsp coconut oil

Medium bunch fresh coriander chopped

½ tsp cracked black pepper


1 In a hot wok, on a high heat, add the coconut oil. When the coconut oil has melted add the garlic, ginger and chilli and immediately stir.

2 Then add the red peppers, carrots, mushrooms baby sweetcorn and sugar snap and stir.

3 After about 1 minute add the vegetable stock, the water and the noodles, and then stir.

4 Add the tamari and mirin after 1 minute then stir.

5 After about 2 minutes add the pak choi and spring onions stir.

6 Then after about another 2 minutes add the cracked black pepper, coriander and sesame oil then stir.

7 Stirring continually cook for 2 minutes then, serve and enjoy.