Asian Glass Noodle Soup
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 10 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 50 g lass noodles
- 1 clove garlic
- 2 spring onion (s)
- 1 red pepper (s)
- 1 carrot (s)
- 100 g baby corn
- 80 g bamboo shoot (s)
- 80 g mun bean seedlins
- 800 ml vegetable stock
- 3 teaspoon soy sauce
- 2 tablespoon peanut oil
- 1 tablespoon sunflower oil
- some coriander powder
Print Recipe
Pin Recipe Instructions
- Soak the glass noodles in lukewarm water. Cut the spring onions into rolls and dice the cleaned peppers and carrots.
- Heat the oil in a saucepan and fry the garlic, spring onions, bell pepper, carrot, corn on the cob and bamboo shoots. Drain the glass noodles and add to the saucepan with the mung bean sprouts and vegetable stock. Season the soup with soy sauce and a little coriander.
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