One of the main themes that seems to run through all my meals, is that they are quick. I don’t always like to begin preparing a meal hours beforehand, except for certain occasions, because I’ll either get too impatient or won’t be hungry when it’s ready. Therefore, when hunger strikes, it’s handy to have a good handful of go to quick recipes.
This delicious noodle soup came about through throwing whatever was in the fridge in a pan, hoping it would turn out good. Well, I can happily say it did – I enjoyed it that much, that I had it for my lunch the following 2 days as well.
Not only is it quick, it’s also: healthy, filling, warming, easily modified to serve more or less people and you can use whatever veg you have to hand.
Note: If Im being honest, I dont normally weigh or measure out quantities when cooking meals, I usually just eye it. So I am just giving a rough idea on the amount to use. Who has time to precisely measure everything out?
Ingredients:
Serves 4
- 325g Rice noodles (I used these rice noodles)
- 1 head of broccoli
- A good amount of brussel sprouts
- 4-5 handfuls of spinach
- Vegetable stock cube
- Water
*optional – water chestnuts
Directions:
1. Firstly prepare the veg. Chop the broccoli stalks and slice the sprouts in half, then thoroughly wash all the veg.
2. Steam the sprouts and broccoli until cooked (around 7-10 minutes).
3. Boil the kettle to save cooking time.
4. Pour the cooked veg into a pan and add in the rice noodles. Pour in the hot water, enough to just cover the veg and noodles, then crumble in the stock cube before adding in the spinach and stir.
5. Continue stirring occasionally, until the spinach has wilted – it should take around 2-3 minutes. Add in chestnuts if using.
6. Then serve and enjoy.
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