November 13, 2014

NOODLES AND VEGETABLES SOUP

Ingredients:
Noodles - 1 cup (cooked)
Tomato puree - 1 cup
Carrots - 1 cup (grated)
Spring onions - 3 (cut into strips)
Turnips - 1/2 cup(grated)
Cabbage - 1/2 cup (cut into fine strips)
Bamboo shoots - 1/2 cup
Bean sprouts - 1/2 cup
MSG - 1/2 tsp
Cor flour - 1 tbsp
Oil - 1 tbsp
Chinese pickled vegetables for garnishing
Salt and pepper to taste

Method:

  • Heat oil i a heavy sauce pan. Add corn flour and fry till light brown.
  • Add one litre water and seasoning and cook till it starts boiling.
  • Add all the other ingredients and allow to simmer for half an hour, or till vegetables are done.
  • Serve garnished with pickled vegetables.
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