Speedy Noodle Soup Recipe

Introduction

This speedy noodle soup is perfect for a quick and comforting meal. Ready in just a few minutes, it combines flavorful stock, tender noodles, and fresh vegetables for a satisfying bowl.

Ingredients

• 330ml stock (any you like)
• Squeeze chilli paste, to taste
• 2 tsp soy sauce
• 1 sheet straight-to-wok noodles
• Handful stir-fry vegetables
• Crushed peanuts

Instructions

1. Step 1: Bring the stock to a boil in a saucepan. Stir in a squeeze of chilli paste and the soy sauce.
2. Step 2: Drop in the sheet of straight-to-wok noodles and simmer for a few minutes until all the noodles have separated.
3. Step 3: Add a handful of stir-fry vegetables, reserving any leafy bits for later.
4. Step 4: Simmer for 1 minute until the vegetables are just tender. Stir in the leafy vegetables, then simmer for 1 minute more.
5. Step 5: Serve the soup in a deep bowl and scatter with crushed peanuts for extra texture and flavor.

Tips & Variations

• Use your favorite stock—chicken, vegetable, or beef—to customize the flavor.
• Add a squeeze of lime or a sprinkle of fresh herbs like cilantro for a fresh twist.
• Swap the stir-fry vegetables with whatever you have on hand, such as mushrooms, bell peppers, or bok choy.
• Adjust the amount of chilli paste to control the spice level to your liking.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave until piping hot. Noodles may absorb liquid and soften, so you might need to add a splash of stock or water when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried noodles instead of straight-to-wok noodles?

Yes, but cooking times will vary. Soak or boil dried noodles separately according to package instructions, then add to the soup just before serving.

How can I make this soup vegetarian or vegan?

Use vegetable stock and ensure your soy sauce and chilli paste are vegan-friendly. Load up on a variety of vegetables to keep it hearty and delicious.

Speedy Noodle Soup Recipe

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★★★★★

4.7 from 55 reviews

• Author: Jack
• Total Time: 13 minutes
• Yield: 1 serving 1x

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Description

This Speedy Noodle Soup is a quick and flavorful dish perfect for a comforting meal in minutes. Featuring straight-to-wok noodles simmered in a savory stock infused with chili paste and soy sauce, complemented by fresh stir-fry vegetables and topped with crunchy crushed peanuts for added texture and taste.

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Ingredients

Scale 1x2x3x

Soup Base

• 330ml stock (any variety you prefer)
• Squeeze of chili paste, to taste
• 2 tsp soy sauce

Noodles and Vegetables

• 1 sheet straight-to-wok noodle
• Handful of stir-fry vegetables (such as baby corn, carrots, snap peas, and broccoli florets)
• Leafy parts of stir-fry vegetables (such as spinach or bok choy leaves) reserved

Garnish

• Crushed peanuts, for sprinkling

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Instructions

1. Prepare the broth: Bring 330ml of your chosen stock to a boil in a saucepan over medium-high heat. Once boiling, stir in a squeeze of chili paste according to your heat preference and 2 teaspoons of soy sauce to add depth of flavor.
2. Add noodles: Drop in 1 sheet of straight-to-wok noodle into the boiling broth. Simmer for a few minutes, gently stirring occasionally to ensure the noodles separate completely and cook evenly.
3. Cook vegetables: Add a handful of stir-fry vegetables to the simmering soup, reserving any leafy greens for later. Continue to simmer for about 1 minute until the vegetables are just tender but still retain a slight crunch.
4. Finish with leafy greens: Stir in the reserved leafy vegetables and simmer the soup for an additional 1 minute to soften the greens slightly without overcooking them.
5. Serve: Ladle the hot noodle soup into a deep bowl and scatter crushed peanuts over the top for a satisfying crunch and nutty flavor. Enjoy immediately for the best taste and texture.

Notes

• The type of stock can be chicken, vegetable, or beef based depending on your dietary preference.
• Adjust the amount of chili paste to control spiciness.
• Use fresh stir-fry vegetables like bell peppers, snap peas, or carrots to add color and nutrition.
• If you prefer, toasted peanuts can enhance the flavor of the garnish.
• Straight-to-wok noodles cook quickly, so keep an eye on them to avoid overcooking.

• Prep Time: 5 minutes
• Cook Time: 8 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Asian

Keywords: noodle soup, quick soup, chili paste, soy sauce, stir-fry vegetables, crushed peanuts, easy soup, Asian noodle soup