Hoisin Stir fry Noodle Soup

Well, I would have had this recipe posted up sooner, but it was so delicious, that my 7 mth old baby ate it!

No not the soup, the ACTUAL WRITTEN RECIPE!!! :/

So after almost having a mental breakdown trying to piece the illegible chewed recipe back together, I conceded defeat, and re-made it to check the proportions…

Noodle soup is a favourite in our household for good reason…You have Noodles, the Stir fry part AND the soup part all in the one dish!
This recipe has the flavour of Hoisin sauce combined also ,to give it a slightly different twist than our usual dish!

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Mango and Passionfruit Mousse Joconde Entremet, as seen in the Free Mousse E-book for members of Plantified.

Enjoy
x
Katrina

Hoisin Stir fry Nooodle Soup

400 gm thin rice noodles
2.5 litres boiling water
3 garlic cloves
1 heaped tbsp fresh grated ginger
2 beef style stock cubes
2 vegetable style stock cubes
2 tsp Sesame oil
1 tbsp Hoisin sauce
2 tbsp soy sauce

1/2 head Broccoli
½ cup frozen corn
1 red bell pepper
1 red onion
10 tofu puffs (beancurd)
½ large courgette
1 large Carrot
1 tbsp veg oil for stir frying
4 tbsp light soy sauce for stir frying

Heat up a wok or cast iron pan to stir fry in before you start to prepare th vegetable so it is hot and ready to go.
Also boil 2.5 litres of waters for the soup stock, and then another 2 litres to soak the noodles in, in a separate bowl.

Add 2.5 litres of boiling water to a saucepan with the 4 stock cubes,1 tbsp Hoisin sauce, 2 tbsp light soy sauce, 2 tsp sesame oil , finely sliced garlic gloves, and the finely grated ginger and put on to boil.
The flavour will develop as it cooks further.

Prepare your vegetables.
Chop the courgettes carrots, broccoli, onions, and bell pepper, and put them into a bowl with the ½ cup frozen corn.
Slice the Tofu puffs in half, and then slice them in further thinner pieces and set aside.

Place your 400gm Dried Thin rice noodles into a bowl with 2 litres of boiling water, to soak.
They should be soft enough, once the veg has finished stir frying.

To the wok, add your stir fry oil and swish around.
Add the bowl full of ingredients and toss around, heating through evenly.
Bit by bit splash some more soy sauce over the veg, just enough that it cooks into the food, but not to cause it to become soggy.Add a little dash of sesame oil also.

When the Vegetable are cooked, but still have a bit of crunch turn off wok, and drain the noodles.
The noodles should be elastic, but soft and not chewy.

Take your serving bowls and begin to plate up.
Add a pile of noodles first , then a scoop of vegetables and then add the broth.

Enjoy!