Asian noodle broth
Bring the colours and flavours of South East Asia to your home
About this Recipe
Be careful not to overcook this soup – keep the vegetables on the crunchy side to retain their vibrant colour and nutrients.
Step by Step Instructions
- 250 grams fresh egg noodles (or gluten-free noodles)
- 2 tsp sesame oil
- 1 tbsp sesame seeds
- Coconut oil
- 2 cloves garlic, peeled & finely sliced
- 6 cm fresh ginger, peeled & finely sliced
- 2 fresh red chillies, finely sliced
- 100 grams mangetout
- ½ red or yellow bell pepper, sliced
- 1 litre hot fish, vegetable or chicken stock
- 600 grams white fish, skinned & cut into chunks
- Soy sauce (or g/f tamari or coconut aminos)
- Juice of 2 limes
- Large bunch of fresh coriander, leaves only
Cook the noodles in boiling water according to pack instructions, then drain and toss in a little sesame oil before dividing between four serving bowls. Sprinkle each bowl with a generous pinch of sesame seeds.
Heat a large frying pan or wok over a medium heat and add a tablespoon of coconut oil. Stir fry the garlic, ginger and chillies for a few minutes, until softened and then add the mangetout and bell pepper for a further minute.
Add the hot stock and bring to the boil. Drop in the fish pieces, cook for a minute, then turn off the heat and season with soy sauce and freshly ground black pepper.
Spoon the broth over the noodles, then drizzle each bowl with the juice of half a lime and add a generous handful of coriander leaves.
It is important to eat across the spectrum of different coloured vegetables and fruit to obtain the full array of beneficial plant compounds in your diet. Garlic, chilli, ginger, mangetout, capsicum, lime and coriander each add colour and a wide variety of antioxidant nutrients to this appetising dish.
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