Noodle Soup
from Cem in Class 6W
Preparation 15-20mins
Cooking 15mins
Serves 2
Ingredients
2 spring onions (trimmed and sliced diagonally)
2tsp vegetable oil
Juice of half a lime
1 thin slice of fresh ginger, peeled (optional)
600ml fish stock (made with third of stock cube)
1tsp soy sauce
60g baby corn (halved)
75g fine egg noodles
60g sugar snap peas
1 drop of sesame oil
125g ready-to-cook raw prawns (shelled)
2tsp of chopped fresh coriander (optional)
Equipment
Medium saucepan
Wooden spoon
Measuring jug
How to make the noodle soup
Step 1
Heat the vegetable oil in a medium saucepan. Gently fry the spring onions over a medium heat for 1-2 minutes, or until soft.
Step 2
Stir the ginger, stock, lime juice, and soy sauce into the spring onion and bring to the boil. Lower the heat and then simmer for 2-3 minutes.
Step 3
Remove the ginger. Add the noodles and corn and bring to the boil. After 1 and a half minutes, add the sugar snap peas and cook for a further 1 and a half minutes.
Step 4
Lower the heat to bring the soup back to simmer. Stir in the prawns and cook them for 2-3 minutes, or until pink. Stir in the sesame oil and coriander.