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.
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.
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 RecipeI created with Panasonic and Love Food Hate Waste (one of my favourites)
Leftover lettuce? I have a brilliant grilled recipe that will turn limp lettuce into a flavour sensation!
Leftover lettuce is one of the most wasted products in the U.K, usually ending up in the bin. However this grilled lettuce recipe is brilliant and will help prevent food waste. You can use whichever sauce you would like to use with this, to fit the style of dinner you’re having. Vegan friendly and served with grilled tofu and noodles, this is perfect for mid week meals.
This recipe was in partnership with Love Food Hate Waste and Panasonic over on my instagram page
Whats in the recipe?
Leftover Lettuce- You can use any leftovers, don’t worry if you don’t have the full head of lettuce, just use the leftovers. I quartered an iceberg lettuce and grilled each quarter.
Dressing – the dressing is the key to this recipe. It is packed with flavour and allows the tofu and lettuce to really take on the spice, oil and umami and transform it. It’s made up of sesame oil, soy sauce (or tamari) chilli, ginger and garlic. It’s a great dressing for tofu and veggies in other recipes too.
Noodles- You can use thick udon noodles or slightly thinner in texture noodles for this dish. If you are gluten free I find rice ribbon noodles will be best.
Double up the sauce- If you want to drench your noodles in the sauce, simply double it up.
More leftovers the better – you can use pretty much any veggie to accompany this dish, cauliflower leaves will also work for this recipe, follow exact instructions for the lettuce leaves.
Brush the dressing over – using a pastry brush (the kind you find to egg wash) to glaze the tofu, lettuce and radish will help get an even coating.
Leftover Lettuce? Romaine, iceberg or butterhead, you can use any leftover lettuce to make this delicious grilled vegan friendly recipe served with noodles and tofu. Delicious and packed with flavour, this turns limp lettuce into a delicious crunchy flavour carrier!
2romaine lettuce or 1 iceberg lettuce quarteredAny kind of lettuce will work, don't worry if you don't have a full head of lettuce either, just use leftovers
3-4radishesyou can use leftover carrot, courgette, or cabbage for this too
1tspblack sesame seeds
1tspwhite sesame seeds
190gnoodleseither medium wheat noodles or udon noodles
For the sauce / dressing
2tbspsoy sauce or tamari
1tspbrown sugar it 1 tbsp maple syrup
Start by placing the Combi Steam Oven on Grill Setting 1, let it heat up (grill, temp 200ºC)
In the meantime chop the tofu, radish and quarter the head of lettuce, mix together the sauce ingredients and drizzle over the lettuce and tofu (leave 1 tbsp of the sauce to coat the noodles)
Place the tofu on the metal wire rack and grill for around 7 minutes, then flip onto the over side and add the quartered lettuce leaves and radish to the grill, pop back in for another 7 minutes
Pop the noodles into a microwave safe bowl submerged in water and microwave for around 2.5 minutes
Once hot, drain the water and add the remaining sauce and stir through
Serve with the tofu, radish and lettuce and drizzle a little chilli sauce or soy sauce over the top along with the sesame seeds
*Cooking tips, you can always double up the sauce if you want your noodles to be drenched in it too! *You can use any leftover veggies to accompany this dish, cauliflower leaves will also work for this recipe, follow exact instructions for that too.*Using a pastry / egg wash brush to glaze the tofu, lettuce and radish will help get an even coating