Asian Vegetable Noodle Soup

Ingredients

• 150 g Chinese egg noodles
• 200 g green Thai asparagus
• 1 small aubergine (thinly sliced)
• 1 small yellow zucchini
• 1 stalk leek
• 1 Carrot
• 0.25 head celery
• 1 handful fresh spinach
• 3 tbsp Sesame oil
• 4 kaffir lime leaves
• fresh chives
• 2 stems coriander
• 600 ml Vegetable Broth
• 1 tbsp fish sauce
• 2 tbsp oyster sauce
• 2 tbsp Light soy sauce
• 20 ml plum wine
• Salt
• Pepper

Instructions

1. 1.

   Prepare the egg noodles according to package instructions. Wash the asparagus, trim 2-3 cm from the stem and cut into 3-4 cm pieces. Rinse the aubergine, remove the stem base and slice in half, salt lightly. Quarter the zucchini lengthwise and slice. Trim the leek, discard dark green parts, cut remaining into rings. Peel the carrot and slice. Wash, peel, and chop celery into bite‑sized pieces. Wash spinach, break off thick stems, drain.

2. 2.

   Heat oil in a wok and stir‑fry the vegetables. First add celery, carrot and aubergine, then leek, asparagus and zucchini, stirring constantly. Deglaze with plum wine, pour in broth, add lime leaves and bring to a vigorous boil. Add coriander, season with soy sauce, oyster sauce and fish sauce. Toss in noodles and spinach, reheat briefly, ladle into bowls and garnish with chives and coriander.