Filter
Reset
Sort ByRelevance
SuthernScott
Noodle soup with green vegetables
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the noodles according to the instructions on the package. Drain and rinse cold water.
-
Heat the stock with the ginger and soy sauce.
-
Add the vegetables and cook gently for about 3 minutes.
-
Divide the noodles over bowls. Pour the hot stock with vegetables over it and sprinkle with the coriander.
Blogs that might be interesting
-
30 minLunchchicken bouillon, chicken fillet, avocado, lemon, chives, chives, walnut, sour cream, blueberry,tartlet of poached chicken with avocado and blueberries -
20 minLunchwok oil, garlic, mixed stir-fry vegetables, fresh spinach, pink shrimp, mango, sweet chilli sauce, tortilla wrap,stuffed wraps with prawns and mango -
15 minLuncholive oil, shallot, turmeric, baking flour, milk, Greek yoghurt, leaf parsley, cashew nuts, Whole grain bread, vegetable margarine from a tub,cauliflower soup with cashew nuts -
15 minLunchoil, lemongrass, shallot, onion, chicken broth with meat, Chinese noodles, Chestnut mushroom, pak choi, spring / forest onion, sambal, ketjapmarinademanis,oriental chicken soup with noodles and bok choy
Nutrition
210Calories
Sodium0% DV0g
Fat3% DV2g
Protein16% DV8g
Carbs13% DV39g
Fiber0% DV0g
Loved it