Vermicelli Noodle Soup
Prep Time
- Prep | 5 minutes
- Cook | 20 minutes
- Ready in | 25 minutes
Utensils
- Heat Proof Bowl
- Large Sauce Pan
- Kettle
Ingredients we send
- Carrot
- Broccoli
- Vermicelli Noodles
- Corn on the cob
- Fresh Red Chilli
- Garlic
- Shallot
- Vegetable Stock
Ingredients you’ll need
- Oil Of Choice
- Salt & Pepper
- 1 tbsp of Soy Sauce For Couple Size / 2 Tbsp For Family Size
- 2 Cups of Water For Couple Size / 3 Cups For Family Size
NUTRITION PER 1 SERVING
Calories 1100kj , Fat 6.6g, Proteins 11.7g, Carbs 25g
ALLERGY INFO
Contains Wheat |
Method
- Prepare vegetables, roughly chop broccoli, carrot, cut sweet corn off the cob.
- Finely chop garlic, shallot and fresh red chill, deseed to preference. Boil the kettle for noodles.
- Heat oil in a pan, sauté garlic, shallot and fresh chilli for 2-3 minutes, add soy sauce (see “ingredients you’ll need” for measurements), and vegetable stock pouch, stir well.
- Add carrot, broccoli and corn, sauté for 2-3 minutes, add water (see “ingredients you’ll need” for measurements). Let simmer on a medium heat for 12 minutes.
- Place vermicelli noodles into a heat proof bowl, cover in boiling water and cook for 2-3 minutes.
- Drain noodles, and add into vegetable mixture, let all ingredients simmer for 2-3 minutes.
- Divide evenly & serve in a bowl. Enjoy.
