Publications
Partners
- 200g - fine wholegrain noodles, such as brown rice or buckwheat
- 5ml - sesame or vegetable oil
- 1l - (4 x 250ml) vegetable stock (or homemade chicken or fish stock)
- 2 - fat garlic cloves, cut into fine slivers
- 3cm - piece fresh ginger, grated
- ½-1 - red chilli, finely sliced, or a good pinch of dried chilli flakes
- 1-2 - lime leaves, bruised, or 1 lemongrass stem, bashed, or lemongrass trimmings (optional)
- 1 - medium carrot, scrubbed or peeled and cut into very thin slices
- 1 - medium cabbage, cut into thin slices (optional)
- 2-4 - spring onions, finely sliced
- 1 - pak choi, sliced, or a handful spinach leaves, roughly chopped
- 30ml - tamari or soy sauce
- - juice of 1 lime or ½ lemon (optional)
- - pinch of light brown sugar
- - sea salt and black pepper (optional)
1 Cook the noodles according to the packet instructions. Drain, rinse thoroughly with cold water, and drain again. Toss with the oil and keep ready.
2 Put the stock, garlic, ginger and chilli into a large pan. Add the lime leaves or lemongrass (if using). Bring to a simmer, then add the carrot and cabbage (if using). Cook for a minute then add the spring onions and pak choi.
3 Cook for another minute to just soften the pak choi stems. If using spinach, add the leaves at this point, to wilt.
4 Stir in the tamari or soy sauce, lime or lemon juice, sugar and salt and pepper.
5 Transfer a ladleful of the broth to a small bowl and taste – it should be hot, sour and aromatic. Add more chilli, tamari or soy, salt and/or lime or lemon juice as needed.
6 Divide the noodles between warmed soup bowls and ladle over the hot soup. Serve immediately with chopsticks or spoons.
