Soupy Noodles

Soupy Noodles

Its winter and we generally consume lot of soups. Vegetable Soups are generally filling but at times it is just not enough. To make it more filling I add noodles at times to make it as a one pot dish. Vegetables & Mung beans are sautéed and cooked in soup stock. Thick rice noodles is then immersed in the boiling stock and cooked. The dish is finally garnished with fried tofu cubes.

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I generally try various vegetarian noodles masala mixes in Singapore but I never post them as it is only available in Singapore and not in all places. I happened to get Ching’s Hakka noodles masala while shopping in Little India and thought I must try for a different dish apart from regular hakka noodles. It came out very well for the soupy noodles. After couple of trials I thought I must post it. This is widely available in India hence getting this masala should not be a problem. You can however use any hakka noodles masala.

Noodles can be any thick noodles. Like any other noodles recipe this dish must be cooked and served immediately. I have however given the alternative corrections to be made if cooked in advance. You may refer to my soup stock recipe given in this link - Soup Stock.

This recipe is absolutely filling and healthy dinner choice.

PS: This is not a sponsored post or advertisement. This is just my cooking experience.
Reference Recipes:
Soup Stock

Soupy Noodle

Preparation Time –15 mins | Cooking time : 20 mins

Yields : 3 Bowls |Gas : Low

Ingredients Thick Rice Noodles – 200gms Tofu – 100gms Mix of spinach & cabbage – 1 cup Mix of baby corn & carrot – ½ cup Green Beans – 1/3 cup (soaked overnight) Garlic cloves – 12 or 1 tblsp Hakka noodles masala – 1 tsp Oil – 1.5 tblsp Soup Stock – 1.5 liter

Measurements 1 teaspoon = 5ml 1 tablespoon – 15 ml 1 cup = 237 ml

Preparation

1.       Soak green beans overnight. 2.       Prepare the soup stock by following the link. 3.       Fry tofu with 1 tsp oil. Fry until golden brown. Place them in a tissue paper and remove excess oil. 4.       Take a soup pot and add oil. 5.       Add garlic and fry. 6.       Add all the vegetables except tofu one by one. 7.       Once  it is partially cooked, add soup stock. Allow it to boil. 8.       Add salt and hakka noodle masala. Mix once. 9.       Add noodles to the boiling soup stock and immerse it into the soup stock. 10.   Close with a lid and allow it to cook. 11.   Check at regular intervals if the noodles are cooked. 12.   Once cooked add tofu. Switch of the gas and close the pot for 5 minutes. 13.   Serve immediately.

Notes:

-          Soaked green beans can be replaced with sprouted beans

-          Noodle must be a thick noodles.

-          If the noodles is not served immediately the soupy nature will be lost and it would be very thick. In that case add some more soup stock and make it soupy. The taste in this case would become less spicy.

-          The hakka noodles masala I used required the measurement mentioned in the ingredients. You may alter according to your taste.