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.
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.