Preparation time is 5minutes
Cook time is 5minutes
Total time is 10minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 200grams dried flat rice noodles
- 2tablespoons lime juice
- 4 spring onions, thinly sliced
- 1 red chilli, thinly sliced
- 1tablespoons Singapore noodle paste
- 100grams green beans
- 1 carrot, cut into thin strips
- 1 2/3 cup can reduced-fat coconut milk
- 3 cup hot vegetable stock
- 100grams beansprouts
- 225grams can bamboo shoots, drained
- 2tablespoons fresh coriander, chopped
Method
Step 1 of 5
Place the noodles in a large heatproof bowl, pour over boiling water to cover and leave to stand for 5 minutes or until just tender.
Step 2 of 5
Meanwhile, place the Singapore noodle paste in a large saucepan, add the beans and carrot and stir together thoroughly until the vegetables are coated in the spice mix. Cook, stirring, over a medium heat for 1-2 minutes.
Step 3 of 5
Stir the coconut milk and hot stock into the pan, then add the bean sprouts and bamboo shoots and simmer for 3 minutes. Stir in the coriander and the lime juice.
Step 4 of 5
Drain the noodles, divide between 4 warmed large deep bowls and ladle over the soup.
Step 5 of 5
Top with the spring onions and chilli, if using, and serve immediately with lime wedges.
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