Easy Noodle Soup

This one is super easy to make, it uses whatever you have in your pantry. You can be very creative on the ingredients.

Some nights, after work, I was so tired to make dinners, or I am just lazy :-), I will just make this noodle as a quick dinner. It has egg, vegetable, no need to stir fry.

You will need:

• Dry noodle
• Pinch of salt
• Soy sauce or light soy sauce to your taste (optional)
• Chili oil if you like spicy
• Sesame oil
• Green onion (optional)
• Egg (1 or 2)
• Sea weeds (optional)
• Leafy vegetable (e.g. Chinese baby green - bok choy)
• A small handful of cilantro

Directions:

Bring a pot of water to a boil. Add noodles and cook over medium heat until cooked through but still firm to your liking, ~4 to 5 minutes.

While the noodles are being cooked, prepare the sauce base: take a large bowl, mix a pinch of salt, light soy sauce, chili oil or chili sauce, sesame oil together.

Once the noodles are one or two minutes away from done, add in the leafy vegetables to blanch. Cook for the remaining minutes, and transfer everything to the source base, cover with the cooking water. Stir to combine, and top with chopped cilantro. Mix well  enjoy!

If you like the poached egg, crack an egg to the water to cook together with the noodles. If you prefer the fried egg, fry an egg in a fry pan while the noodles are being cooked.

Cooking Tips:

1. You can use chicken or beef or vegetable broth instead of water to cook the noodles. Broth will give a richer taste.
2. I also added sea weeds (optional) to my noodle soup. If you are planning to do the same, just add at the same time when you add greens to blanch.
3. A fried egg is a nice to have, but it enriches the taste, adds the nutrition, and gives a nice color to the dish 🙂

Print Recipe

Easy Noodle Soup

This is an easy dinner recipe. But also healthy and delicious.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Main Course

Cuisine: Chinese

Keyword: noodle soup recipe

Servings: 2

Ingredients

• 100 g Dry noodles
• 1 Egg
• 1 pinch Salt
• 1 tbsp Light soy source (adjust according to your taste)
• 1 tsp Chili oil optional
• 1 tbsp Sesame oil
• Leafy vegetable
• 2 g Sea weeds optional
• 1 tbsp Chopped scallions
• 1 tbsp Chopped cilantro

Instructions

• Bring a pot of water to a boil. Add noodles and cook over medium heat until cooked through but still firm to your liking, ~4 to 5 minutes.
• Prepare the sauce base while the noodles are being cooked: take a large bowl, mix a pinch of salt, light soy sauce, chili oil or chili sauce, sesame oil together.
• Once the noodles are one or two minutes away from done, add in the leafy vegetables to blanch. Cook for the remaining minutes, and transfer everything to the source base, cover with the cooking water. Stir to combine, and top with chopped cilantro and scallions. Mix well enjoy!
• Take a large bowl, put pinch of salt, few drops of soy sauce, chili oil or chili sauce, sesame oil.
• Cook a poached egg or fried egg to enrich the taste and add nutrition
  
• Enjoy!
  

Notes

Cooking Tips:

• You can use chicken or beef or vegetable broth instead of water to cook the noodles. Broth will give a richer taste.
• I also added sea weeds (optional) to the noodle soup. If you are planning to do the same, just add them at the same time when you blanch the greens.
• An egg can enrich the taste and add the nutrition 🙂