Noodle Soup

The children always like this and it's quick to make, perfect for a fast weekend lunch (or any other for that matter). I used the pre-prepared 'stir fry' veg but you can make up your own. A combination of Spring Onions, Pak Choi, Beansprouts, Sugar Snap Peas, Mushrooms, Carrots, Cabbage etc.

This was plenty for a family of 5 (2 adults and 3 children)

Ingredients
3 nests of Medium Egg Noodles
2 inch Piece of Ginger, finely grated
2 Cloves Garlic, finely grated
1 Pak Choi, finely sliced
1 Star Anise
1 tsp Chinese Five Spice
1 tbsp Soft Brown Sugar
1 - 1.5 Litres Vegetable Stock (I go for 1 but you might like it a bit more 'soupy')
5-6 tbsp Soy Sauce (depending on taste)
4 tbsp Fresh Coriander, chopped
Juice of 1 lime

Method
Cook the noodles according to packet instructions, but drain a minute before they should be ready. Run under cold water to stop the cooking process. 

In a separate pan, add the garlic, ginger, spices, sugar, star anise and stock. Bring to the boil and add the vegetables. Cook for a 3-4 minutes.

Add the soy sauce, lime juice, coriander and noodles and stir for another minute. 

Serve with lots of kitchen roll or napkins as the children tend to get messy..........