Time: 20-25 min
Servings: 2 people
Type: Main course
Ingredients:
- Brown rice noodle soup 2 packs of noodles- (brown rice, buckwheat) any variety
- 1/2 cup broccoli small florets
- 1/4 cup cubed carrots
- 1/4 cup cubed pepper (any colour)
- 1/4 cup sweet corn (fresh, frozen, or canned)
- 1/4 of an onion small diced
- 2 cloves
- 2 1/2 cup veggie broth or plain water
- Dry Red chilli flakes for garnish
- Fresh finely chopped raw broccoli (optional)
For sauce
- 1 tbsp sriracha
- 2 tbsp light soya sauce/tamari
- 1.5 tbsp white vinegar
- 1 green chilli pounded
Method:
Chop all veggies into cubes. Add 1 tsp olive oil to a heavy bottom pan and add garlic and onions to the same pan. Stir for 1 min until soft and add all the veggies. Stir and cook for 2 min on low/ medium heat. Transfer the veggies out of the pan and keep them aside.
Mix all sauces and add to it 1 green chili pounded in a mortar. Keep aside. To the same pot, add 2 cups of water. Let it come to a boil and then add two portions of your noodles. Mine was in two individual wrapped portions so it’s easy to use one per person.
Add the noodles and boil for 4/5 minutes.
Gently add the sautéed veggies and the sauce prepared. Stir well and garnish with some thyme fresh or dry chili flakes. Garnish with fresh raw broccoli. Adjust salt now and add more soya sauce or chillies as per your likeness.
It’s simply a warm hug in a bowl. Enjoy with your family this weekend. It takes about 20min to make and is a perfect quick lunch or dinner.
Note:
- Use noodles mentioned above because the cooking time differs and quantity of water or broth may also vary.
- Add any seasonal veggies as you like
- Use less salt as tamari or soya sauce has some salt already
- If you don’t have sriracha, use any other hot sauce and adjust the quantity. So add gradually.
- Garnish with chopped red chilli or fry flakes and some spring onions
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