Silky Smooth Chilli Noodle Soup using Leftover Lettuce

Leftover lettuce can be used in recipes such as this delicious noodle soup. It’s crunchy and delicious when grilled and added to ramens and phos offering a gorgeous texture against the noodles and soup. If you’ve made my gyoza noodle soup this is really similar, however to make it extra smooth I’ve put the soup through a sieve to separate the stock.

What’s in the vegan noodle soup?

Stock- I’ve made the stock by using onion, garlic and ginger, boiled water and a stock cube. To make it extra smooth, run this through a sieve before adding the noodles to get rid of the chunks of onion and garlic

Leftover Lettuce- Using lettuce in recipes other than salad shows how versatile it can be! If you marinade it in the sauce and add it to a grill or at  piping hot pan it’ll charr it and give a gorgeous crunch.

Noodles- I use soft wheat noodles bought from Sainsburys, Waitrose or Tesco. They usually have their own brand options but Amoy and Yutaka is also a good brand to go for. Udon or medium size noodles will work, or if you’re gluten free swap for ribbon sized rice noodles!

Sauce- I’ve used a mixture of sriracha, soy sauce, sesame oil and garlic. It makes a delicious marinade and if you fancy doubling this up, feel free. It works to coat the lettuce and to add to the stock.

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Silky Smooth Noodle Soup with Leftover Lettuce

Silky smooth chilli noodle soup with grilled leftover lettuce. Perfect recipe to use leftover limp lettuce lying around your fridge. Perfect for using up old veggies. Vegan friendly recipe.

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Prep Time 10 minutes mins

Cook Time 13 minutes mins

Servings 2 people

Ingredients

  

For the stock:

• 1 thumb sized piece of ginger
• 1 large shallot
• 4 cloves garlic
• 1 stock cubes + 700ml water
• 1/2 Lime

Serve with:

• lettuce grilled
• Carrot thinly sliced
• 200 g wheat noodles can use udon or rice noodles

For the sauce:

• 1 tbsp sesame oil
• 2 tbsp tamari or soy sauce
• 2 tbsp chilli sauce such as sriracha
• 1 tsp maple syrup

Instructions

 

• Make the sauce by simply mixing all of the ingredients together in a bowl
• Finely chop the garlic, shallot, ginger and fry in a little sesame oil for 5 minutes
• Quarter the lettuce, drizzle over some of the sauce and grill for 5 minutes (or you can sear in a non stick pan on a high heat)
• Thinly slice the carrots then add to the pan along with the stock cube, water, and the rest of the sauce and bring so a simmer for 3-4 minutes
• To get a silky smooth stock, run through a sieve before serving, otherwise pour into a bowl, serve with the crunchy grilled lettuce, a squeeze of lime and sesame seeds.

Notes

Silky Smooth Option- To get the silkiest soup, make the stock by frying off the onion, garlic and ginger, add the stock cube and water then run through a fine sieve to remove the chunks of onion & garlic. Then follow the other instructions by adding the noodles & carrots & toppings.

If you like this recipe try my Leftover Lettuce Recipe I created with Panasonic and Love Food Hate Waste (one of my favourites)