15 MINUTE NOODLE SOUP

Cooking Time 15 minutes - Serves 2

Now this is what you call fast food. Quick, easy, one pot and packing a punch perfect for a mid week dinner.

Ingredients

• 2 x 150g of straight to wok medium noodles.

• 300g of vegetable Stir-fry mix.

• 600g of chicken stock.

• 1 tsp of white miso.

• 1 tsp of garlic paste.

• 1 tsp of ginger paste.

• 1 tsp of sesame oil.

• 1 tbsp of dark soy.

• 1 tbsp of crispy chilli oil.

• 2 eggs.

Method

1. In a bowl, mix the miso, garlic paste, ginger paste, sesame oil, soy sauce and crispy chili oil, then set it aside.

2. In a large saucepan, add a drizzle of oil and the vegetables. Season them and cook over medium heat for 3-4 minutes, or until they just start to become tender. Then, mix in the sauce and cook for another minute.

3. Now, pour in the stock, add the noodles, and crack in the eggs. Cover with a lid and simmer for 4 minutes, or until the eggs are set. Divide between two bowls and garnish with spring onions, chillies and toasted sesame seeds.

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