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🍝 Delicious Asian Vegetable Noodle Soup

163 kcal · 30 min · 4 servings

Ingredients

• 2 red chili peppers
• 1 lemongrass
• 4 cm ginger
• 1 carrot
• 4 spring onions
• 1 red bell pepper
• 1 yellow bell pepper
• 1 bunch cilantro
• 80 g Chinese egg noodles
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 l vegetable broth
• 1 tbsp cornstarch
• soy sauce

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Slice the chili peppers into thin rings. Finely chop the lemongrass and the ginger.
3. 3. Wash the spring onions, the bell peppers, and the carrots. Peel the carrots if necessary.
4. 4. Cut the spring onions, the bell peppers, and the carrots into thin strips about 8 centimeters long.
5. 5. Pour one liter of boiling water over the noodles in a bowl.
6. 6. Heat some oil in a pot and sauté the chili peppers, the carrots, the ginger, and the lemongrass in it.
7. 7. Deglaze the mixture with vinegar and 900 milliliters of vegetable broth. Bring the soup to a boil.
8. 8. Add the strips of spring onions and bell peppers to the soup.
9. 9. Stir the remaining vegetable broth smooth with the cornstarch and stir this mixture into the soup.
10. 10. Let the soup simmer gently for about 5 minutes.
11. 11. Add the drained noodles to the soup.
12. 12. Season the soup with soy sauce and black pepper to taste.
13. 13. Fill the soup into small bowls and serve it sprinkled with fresh coriander.
14. 14. Stir remaining broth smooth with starch and stir into the soup.
15. 15. Step 8
16. 16. Simmer for about 5 minutes.
17. 17. Step 9
18. 18. Add noodles drained in a sieve.
19. 19. Step 10
20. 20. Season with soy sauce and pepper.
21. 21. Step 11
22. 22. Fill soup into small bowls and serve sprinkled with cilantro greens.

Nutrition per serving

• kcal: 163
• Protein: 6 g · Fett/Fat: 4 g · Carbs: 25 g