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2-minute noodle soup

Turn convenient 2 minute noodles into a substantial meal with this quick and easy recipe

10 mins
9 ingredients
$1.85 / person
2-minute noodle soup

Gear

Ingredients

Serves = 2

  • 2 cups (500ml) water
  • 200g canned creamed corn
  • 1 teaspoon grated ginger
  • 1 clove garlic, crush in a garlic crusher or chop finely
  • 1 teaspoon reduced-salt chicken stock powder (use half of the flavour sachet if you don’t have stock powder)
  • 1 packet 2 minute noodles
  • 1 cup frozen mixed vegetables
  • 2 eggs, lightly beaten
  • Sliced shallot, roughly chopped coriander and/or sliced red chilli to serve

It’s this easy

  • Add the water, corn, ginger, garlic and stock powder to a pot and bring to the boil.
  • Add the noodles but leave the flavour sachet out. Add the mixed vegetables.
  • Simmer for 2 minutes. Pour the egg slowly in a thin stream all over the noodles.
  • Turn off the heat, the eggs will gently cook in the hot soup. Very gently stir the egg through the noodles.
  • Serve in soup bowls with chopsticks and a soup spoon. Top with shallot, coriander and chilli for extra flavour.

Tweaks

  • This dish is great with fresh vegetables too – zucchini, cauliflower, broccoli, Asian greens and cabbage work especially well.
  • Shredded cooked chicken or sliced tofu is also delicious in this soup.
  • To make this gluten free use 1 cake (~65g) of rice vermicelli noodles instead of the 2-minute noodles.

Allergies

Contains: Gluten, Dairy, Seafood, Sesame, Soy, Eggs, FODMAPs.
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Eating healthy is making sure you enjoy a wide variety of foods from each of the five major food groups daily, in the amounts recommended. The five major food groups as recommended by the Australian Guide to Healthy Eating are:

  1. vegetables and legumes/bean
  2. fruit
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  4. grain (cereal) foods, mostly wholegrain and/or high cereal fibre varieties
  5. milk, yoghurt, cheese and/or alternatives, mostly reduced fat.

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