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Noodles in Ginger Broth

Arpita Darooka
Vegan, delicious, easy to make, comforting meal.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Chinese, Global
Servings 2 People

Ingredients
  

  • 2 Portions Rice stick noodles Or any noodles of choice
  • 100 Gms Mushrooms Sliced
  • 1 Pc Onion Cubed
  • 1 Pc Carrot - medium size Sliced
  • 1 Pc Red bell pepper - small Cubed
  • 2 Tbsp Garlic Minced
  • 3 Tbsp Ginger Minced
  • 1 Tbsp Soy sauce
  • 1 Pc Star anise
  • 1.5 Tsp Rice vinegar or apple cider vinegar
  • 1/2 Tsp Sugar
  • 3.5 Cups Water or veg broth
  • Salt and black pepper As required
  • 1.5 Tbsp Olive oil

Garnish

  • Spring greens
  • Toasted sesame seeds
  • Red chilli flakes
  • Basil leaves

Instructions
 

  • Soak the rice noodles as per the packet instructions.
  • In a pot, add 2 tsps olive oil, sauté ginger and garlic until it begins to change colour. Add onions and let it cook until it becomes translucent.
  • Add in the water and let it come to a boil. Add soy sauce, star anise, a tsp of black pepper, vinegar salt and sugar. Cover and let it simmer for 15 mins.
  • Meanwhile, in a pan add a tsp of olive oil and sauté sliced mushrooms on medium high flame until they turn a bit soft and charred from the edges. Add a bit of salt and black pepper. Mix and remove from the pan.
  • Add another tsp of olive oil and sauté carrots and red bell peppers on medium high flame until they look cooked but maintain their crunch. Add a little salt and mix. Remove from the pan.
  • In the broth add the noodles and let it simmer until the noodles are cooked in the broth.
  • Taste and adjust seasonings in the broth.
  • Assemble - add noodles in a bowl, pour in a ladleful of broth ot two, add the sautéed vegetables and garnish.
    Enjoy!!!
Keyword how to make chinese noodles, Noodles in ginger broth, Noodles recipes, vegan noodles