You may think instant noodles are cheap, unhealthy or just remind you of your students days. But to me, instant noodles are a great ingredient to a soup based, bowl of comfort. Using packet noodles for this dish saves you time, and best of all, money.
This dish was part of my 2020, Covid_19, Quarantine Menu
Serves 2, prep time 15 minutes, cooking time 10 minutes
INGREDIENTS
1 packet of vegetable instant noodles
1 tbsp of vegetable oil
5 mini leeks, washed and sliced into four
2 garlic cloves, chopped
(keeping one aside to serve, chopped)
1 large portobello mushroom, thinly sliced
300ml of hot vegetable stock
1 tsp of grated ginger
1 tsp of sesame oil
2 tsp of dark soy sauce
Salt & pepper
2 bok choy, washed and trimmed
TO SERVE
Lime wedges
Thinly sliced ginger strips
Sriracha chilli sauce
METHOD
Prepare the instant noodles as per pack instructions and set to one side.
In a deep pan heat the oil, add the leeks, garlic and sauté until softened.
Add the mushrooms and keep stirring. Pour in the hot vegetable stock.
Bring to the boil, then reduce the heat to a simmer.
Add the grated ginger, sesame oil, soy sauce and season.
Drain the instant noodles, retaining the stock.
Add the noodle stock to the pan and stir, add the bok choy, simmer until the bok choy soften.
Check the stock, season more if required. Ladle the vegetable stock into a deep serving bowl, add the noodles.
Serve topped with chopped mini leeks, sliced ginger and lime wedges.
