Vegetarian cheats noodle soup
- Serves 1
- Prep time: 5 mins | Cooking time: 10 mins
Who doesn’t love flavourful and comforting instant noodles? Done in just 15 minutes it’s the perfect vegetarian dinner to whip up after a long day! You’ll look like a pro with this easy homemade version that’s missing the bad ingredients but is still a breeze to make.
Ingredients
1 Pams Free Range Mixed Grade Egg, room temperature
400ml vegetable stock
2 Tbsp Pams Sweet Chilli Sauce
2 Tbsp Pams Crunchy Peanut Butter
1 tsp Pams Soy Sauce
50g mushrooms
1 bok choy, sliced
½ packet Pams Hokkien Noodles
Method
Cook the egg in boiling water for 5-6 minutes for soft boiled or longer for hard boiled. Plunge into cold water and when cool enough to handle, peel the egg and set aside.
Put the vegetable stock in a pan with the sweet chilli sauce, peanut butter and soy sauce and whisk together.
Bring up to a simmer while you slice the mushrooms and cut the bok choy into wedges. Add both to the pan, along with the noodles. Cook until the noodles are just soft, around 2-3 minutes.
To serve, ladle the soup and noodles into a large bowl, cut the egg in half and add to the bowl.
Top Tip: Try adding extra chilli, chopped spring onions and sesame seeds to garnish. For a bit of extra protein, this satisfying soup is also delicious with cubes of silken tofu.