- 3 oz Thin Rice Noodles
- 1 Tbsp Olive Oil
- 8 oz Shiitake Mushrooms
- 6 Cups Vegetable Stock
- 2/3 Cup Soy Sauce
- 2 Tbsp Fresh Ginger – Grated
- 1 Tsp Chilli Sauce
- 4 Scallions – Thinly Sliced
- 4 Carrots – Thinly Sliced
- 8 oz Green beans – Trimmed and Cut into 2-inch pieces
Who doesn’t love a tasty noodle dish? They’re super satisfying, fun to eat and can be made in so many different ways.
This recipe is packed full of yummy goodness.
This is a vegetarian recipe, however, if you’d like a little extra protein, try adding some prawns, chicken or even tofu. We would recommend cooking these in a separate pan and adding them to the bowl at the end.
If using chicken, trying shredding the meat once cooked before adding it to the mixture.
Prepare the noodles according to the package directions. Drain and cut into 3-inch lengths.
Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 2 minutes.
Add the broth, soy sauce, ginger, and chilli sauce (if desired) and combine. Bring to a boil.
Add the scallions, carrots, and green beans. Simmer until the vegetables are tender (usually around 5 – 6 minutes).
Divide the noodles among individual bowls and ladle the soup over the top.