Savoury Delights

22 Oct


What you will need:
300 grams of thin noodles of your choice
6 cups vegetable stock
1 tablespoon sesame oil
1 tablespoon crushed ginger
2  tablespoons crushed chilli
1 tablespoon crushed garlic
2 tablespoons brown sugar
3 tablespoons tamari or soy sauce
1 large bunch of Bok Choy, chopped roughly

What to do:
In a large wok or saucepan lightly fry your crushed garlic ,chilli and ginger in the peanut oil. Add your Tarmari or soy sauce and brown sugar. Pour in 1 cup of your vegetable stock and add your bok choy. Toss your bok choy in through the spices and cook until wilted. Remove the bok choy from the pan and place in your serving bowls. Add the remaining stock and bring the mixture to the boil. Allow your soup to cook for 5-10 minutes before adding your noodles. Cook the noodles for about 5 minutes or until tender. Spoon your noodles and stock over the bok choy and serve. Serves 6.

About these ads

6 Responses to “Savoury Delights”

  1. veghotpot October 22, 2012 at 7:31 pm #

    This looks simply devine, I love asian flavoured soups and I love that youve kept it really fresh and elegant

  2. Trina November 14, 2012 at 2:24 pm #

    What is the “chilli” - pepper, spice?

    • Becky K. November 14, 2012 at 2:44 pm #

      Hi Trina,
      It’s just minced Chilli/Chili/Chile (spelt different in various countries). You buy it in a jar usually near the crushed garlic and ginger.hope that helps!
      Becky :)

      • Lindsey November 18, 2012 at 2:05 pm #

        This recipe was really good, but WAY too spicy. I have looked and only found the crushed red pepper chilli flakes…2 tablespoons of that is WAY too much heat in this recipe…is there another form of “chilli” that you use? Or a different ingredient?? I am just wondering exactly what you use in your recipe…maybe a brand? Thanks!

      • Becky K. November 18, 2012 at 8:45 pm #

        Hi Lindsey,
        I’m from Australia so maybe it differs where you are from but what I used is jarred minced chilli, which is made from 79% percent crushed red chillies (including skin and seeds) as well as some sugar and salt. You can get it in mild or hot. For this recipe I used the mild version which has little kick to it. I just used a supermarket no name brand so don’t have a specific brand name to tell you, sorry. I know the minced chilli here differs from chilli paste or powder which are significantly hotter.
        Sorry for any confusion and that I couldn’t be more specific.
        Becky xo

Your 2 cents!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Connecting to %s


Get every new post delivered to your Inbox.

Join 50,286 other followers

%d bloggers like this: