This recipe for noodle soup with Asian rice noodles, topped with a fried egg, chopped spring onions and coriander, is delicious, easy, and something I pull out as a quick meal for both kids and adults. It’s also great for when you are full of cough and cold sniffles as it’s easy to eat, and because I make our own stock for the soup, I know it’s got some goodness in it.
This serves four people and takes about 15 minutes to make.
You will need:
Rice noodles 250g (you can use normal egg noodles but we use rice noodles for gluten-free purposes
Soy sauce (if you need you can get gluten-free)
800 mls of vegetable stock, or chicken stock if you prefer.
Two stalks of spring onion, washed and roughly chopped.
A large handful of fresh coriander
Dried chili flakes if you like them.
*If you prefer to not eat eggs, you could use slices of fried tofu*
Add your stock to a pan and add your noodles, and bring to boil and simmer for 3 minutes until the noodles are tender and cooked. Do not drain.
Whilst the noodles are simmering you need to fry your eggs. Some people prefer their eggs runnier and some prefer them well cooked so cook you eggs according to that preferences. We are half and half here.
Take even portions of noodles and place them in a bowl, and ladle some of the stock they cooked in on top. Sprinkle some of the coriander and spring onions on top then place your fried egg on the top. If you like chili then add dried chili flakes to taste. Top with some soy sauce and serve.
No one in my family conplains when i make this, and it goes down a treat. When things are really bad I make my cold and flu killer soup for the adults in the house too…