Noodle Soup | Home-made Soupy Noodles Recipe

February 12, 2016 by Ramya 38 Comments

I heart soups. Give me a big bowl of soup, I would be a happy soul. Especially if the soup is loaded with vegetables and noodles, I am all for it. Recently, I posted the recipe for one of my favorite soups – Vegetable Manchow Soup. The crispy fried noodles on top of a soup loaded with veggies can be quite comforting. But then, it’s not so healthy to have crispy fried noodles quite often and this soup would be a perfect replacement for the same. The noodles are cooked along with the vegetables, adding to the texture of the soup, making it quite tasty as well. I added all the vegetables from my pantry and along with it, sweet chilli sauce to make this soup sweet and hot! In my opinion, any Indo-Chinese soup is incomplete without spring onion and thus, adding finely chopped spring onion takes this soup a notch higher. Usually, I serve this for a quick week day dinner and every time it turns out to be an absolute winner.

Check out my other soup recipes here.

To make Noodle Soup

Servings: 4
Time: 30 mins
Difficulty: Easy
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What I used –

Onion, 1 large
Garlic Pods, 6-8
Green/Red Chilli, 1
Carrots Finely Chopped, ½ cup
Cabbage Finely Chopped, ½ cup
Mushrooms Diced, ½ cup
Noodles, 1 cup
Sweet Chilli Sauce, 2 tbsp
Soy Sauce, 1.5 tbsp
Salt, as required
Sugar, a generous pinch (optional)
Corn Flour, 1 tbsp
Spring Onions, a few
Water, as required
Oil, 1.5 tsp

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How I made –

1. In a thick bottomed pan, heat oil. Add finely chopped garlic and chillies. Fry for 10-15 secs, add finely chopped onions. Fry until translucent.

prep1

2. Add finely chopped carrot and fry for 3-4 mins on low flame. Add finely chopped cabbage and fry for 2 mins. Add diced mushrooms and cook on low flame until everything is half cooked. If required, add some water while cooking the vegetables.

prep2

3. Add soy sauce and sweet chilli sauce. Add salt required for the vegetables and fry for 2 mins. Add atleast two cups of water. And add noodles to the half cooked vegetables. Let the noodles get cooked till 3/4^th done.

prep3

4. If required, add salt and a generous pinch of sugar. Meanwhile, mix some water with the corn flour and mix well. Add it to the cooking soup. Stir continuously until the soup thickens and the flour mixture is cooked.

prep4

5. Sprinkle spring onions on top and serve hot.

Note –

Choice of vegetables is as per preference. I did not add French beans to the soup, can be added.
Don’t overcook the vegetables and cook only until 3/4^th
Add the noodles when the vegetables are half cooked and cook them until 3/4^th As they continue to cook with the additional heat of the soup, they can be easily overcooked.
For additional spiciness, I added green chillies – can be skipped if serving to kids.
If required pepper powder can be added.
Sugar is optional, but enhances the flavour.
This soup can turn a little thick on cooling down. If required, add more water and boil it again before serving.

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Taking this recipe to the Fiesta Friday#106 at Angie’s, co-hosted by Steffi @ Ginger & Bread and Andrea @ Cooking With a Wallflower.