Asian Rice Noodle Soup with Vegetables
Asian rice noodle soup with vegetables is a recipe with fresh ingredients from the vegetable soup category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 cloves garlic
- 2 tsp oil
- 300 g green beans (fresh or frozen)
- 3 spring onions
- 100 g rice or flat noodles
- 1 cup bean sprouts
- 0.75 l broth
- 1 tbsp light soy sauce
- 1 tbsp lime or lemon juice
- 1 tbsp Sesame oil
- iodized salt
- ground pepper
- 2 tbsp coriander leaves
Instructions
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1.
Peel the garlic, finely dice it and fry in oil until golden yellow. Wash fresh beans, trim them and cut diagonally into 2 cm wide pieces (thawed frozen beans first). Wash spring onions, trim them and cut diagonally into 1 cm long pieces. Cook noodles in boiling water according to package instructions. Drain in a sieve and keep warm. In boiling water first cook the sprouts for 1 minute, then fresh beans for 4 minutes.
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2.
Quickly rinse under cold water and drain. Bring broth to a boil. Distribute noodles, beans, onions and sprouts on deep plates. Season broth with soy sauce, lime or lemon juice, sesame oil, salt and pepper. Pour over the ingredients in the plates. Sprinkle soup with roasted garlic and coriander leaves.
