Rice Noodles and Vegetable Stir-fry Soup

by Tarla Dalal

add to my cookbook add to shopping list

Added to 18 cookbooks This recipe has been viewed 27449 times

A spicy soup with rice noodles, while the stir-fried mixed vegetables add a hint of the oriental.

Add your private note

Rice Noodles and Vegetable Stir-fry Soup recipe - How to make Rice Noodles and Vegetable Stir-fry Soup

Preparation Time: 15 mins Cooking Time: 5 mins Total Time: 20 mins 4Makes 4 servings
Show me for servings

Ingredients

2 tsp oil
1/4 cup thinly sliced spring onions whites
1/4 cup carrot , cut into thin strips
3 baby corn , blanched and cut into 12 mm. ( 1/2 “) pieces
12 ginger (adrak) , thinly sliced
1/2 tsp finely chopped green chillies
1/4 cup blanched and sliced mushrooms (khumbh)
3 cups water
1/2 tsp soy sauce
1 vegetarian seasoning cube
salt and to taste
1/4 cup rice noodles
1/4 cup finely chopped spring onion greens

Method

Put 3 cups of water to boil.
Heat the oil in a wok. Add the spring onion whites and sauté for a minute.
Add the carrots, baby corn, ginger and green chillies and sauté on a high flame for another minute.
Add the mushrooms, the hot water, soya sauce, vegetable stock cube and salt and cook on a high flame for two minutes.
Add the rice noodles and spring onion greens and cook for 2 minutes.
Add the pepper and mix well.
Serve immediately.