ALMOST INSTANT FRESH NOODLE SOUP WITH VEG &/OR MEAT/FISH

There is nothing more quick or comforting than a big bowl of silky noodles in steaming broth, with veg, meat or fish...

first posted 29.2.16; updated Nov 2019

Asian Noodle Soup 
- this one with pork, broccoli, mushrooms & carrots but the choice is yours

Fresh Asian noodles are as different from dried noodles as fresh from dried pasta.  Fresh noodles are springy and moist with a lovely unmistakeable taste.  If you are served home-made noodles in someone's home, consider yourself honoured, indeed.

67 has never attempted home-made noodles but will happily pop into Chinatown to pick them up from the chiller counter of Asian supermarkets.

Wonton thin fresh noodles (but dried will do!)

The ones in this recipe are called wonton noodles and are the ones most likely found in noodle soups in Chinese restaurants. They cost about £1.60 for 5 servings but are worth it!

They need little cooking but will only last a few days in the fridge. Other fresh noodles include egg noodles, ramen and flat white rice noodles. 

If you don't have fresh noodles, dried will be fine.  See How to Use Your Noodle(s)   



Noodle soup with vegetables, meat or fish is one of those meals for when you've arrived home starving and want something good, fast.  As long as you have some stock in your fridge, some protein and some veg, putting a meal together is a cinch.  

The Blogger had uncooked pork loin and broccoli to use up, added brown mushrooms, carrot shavings and green onions.  But any variety of veg and protein will do, including shellfish (fresh or defrosted) OR tofu marinaded in a 1-1 mix of reduced-salt soy sauce & dry sherry with grated garlic and ginger. 

Though specialist Asian ingredients aren't necessary, sliced reconstituted Chinese mushrooms and/or bamboo shoots and/or bean sprouts and/or finely sliced Chinese cabbage add an exotic layer of flavour.
    
Whatever ingredients you choose, the broth needs to be well flavoured and plentiful.  For your sake, please do not use inexpensive packets of noodles & soup sachets; many contain nasty preservatives and noxious oils.  Stock granules or cubes are infinitely better.   

Cost: £1.50'ish per person
Serves: 1 but multiples easily 

Ingred:
    1 knot wonton fresh noodles

   2/3 pint/400 ml good stock (add 1/3 pint water if stock has been defrosted) 
   2 spring onions, whites only, finely sliced
   1 lge clove garlic, grated
   1 inch/2 cm sliced peeled ginger, grated
   100-150 gms meat, fish or tofu
   a generous handful each of two types of raw vegetable, eg broccoli, mushrooms, carrots
    pepper
    reduced salt soy sauce

    garnish(opt): finely sliced green shoots of spring onions; sesame seeds 

Method:

1. If using fresh noodles: cover in boiling water 30 seconds, drain, detangle & lightly toss in sesame oil OR 
2. If using dried noodles (How to Use Your Noodle(s) cover in boiling water 5 mins, drain and detangle
3. If using raw meat, slice thinly; it should cook almost instantly in the stock   (partially freeze the meat and use a sharp knife) OR defrost/rinse shellfish OR cut tofu into generous bite-sized pieces; refrigerate until ready to use 
4. (If using cooked meat or fish, cut or shred into bite-size pieces) 
5. Heat up stock in a good sized pot; add whites of spring onions, garlic & ginger; bring to the boil. (If the stock was frozen, boil gently 5 mins). Reduce heat to slow bubble
6. Add veg & raw protein to stock, cook 2-3 mins or until done to your satisfaction; drain; set aside; keep warm 
7. Warm a large bowl
8. Fresh noodles: add to stock; remove almost instantly; put half in the warmed bowl.  Reconstituted Dried Noodles: sit in stock 1-2 mins until warmed through; put half of the noodles in the warmed bowl 
9. Quickly scatter half of reserved veg and protein on top of the noodles; cover with the other half of the noodles; top with the remainder of veg and protein
10. Pour hot stock over noodles, veg & protein to cover 
11. Serve garnished with green onions and/or sesame seeds

Comments:

'One of my favourite noodle bowls -- packed with flavour, colour and health-giving ingredients.  So satisfying.' Retired writer

Tips:

• If serving this to very young people,, it's wise to (a) cool the noodles & stock to lukewarm and (b) serve in sturdy heavy-based bowls that won't tip over easily
• Other possible vegetables include green beans, carrot matchsticks & sliced celery.  Bean sprouts, mange tout and thinly sliced courgette are fine if added at the last minute.
• If you liked this, you will also like Amost Instant Noodle Platters

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.