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
Asian Glass Noodle Soup
Asian Glass Noodle Soup

Instructions

  1. Soak the glass noodles in lukewarm water. Cut the spring onions into rolls and dice the cleaned peppers and carrots.
  2. 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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