This is a great meal as it is quick, filling, low fat, uses only one pan and uses up leftover meat from a roast – perfect for a Monday night when making dinner is such an effort (or is it only me?!). You’ll need a large stock pot.
Serves 2-4 depending on appetite
Meat choices – leftover chicken/beef/lamb or half pack of chicken mince shaped into small balls OR tofu can be used if vegetarian
1.5 litres of veg stock
dash of fish sauce
dash of soy sauce
2 tablespoons sweet chilli sauce
2 garlic cloves crushed
2 cm ginger finely grated
whatever veggies you like – I normally use:
finely sliced red and green pepper (julienne) handful of each
finely sliced carrot (julienne) handful of each
1 finely sliced courgette (julienne)
good handful of mushrooms finely sliced
rice noodles – allow 50g (2oz) per person
1 tablespoon cornflour mixed with a little water
Make veg stock with boiling water and pour into pan and bring to the boil.
Add the fish, soy and sweet chilli sauce and then add the veggies and stir.
Then add your chosen meat and let it simmer for a couple of minutes.
Prepare the noodles according to the packet instructions.
Have a taste of the soup – season and add more fish/soy/chilli sauce if desired. Add the cornflour mixture and stir until soup thickens a little
Place cooked noodles into the bottom of each noodle bowl.
Add the soup to the bowls and enjoy!