Easy Asian Noodle Soup

Dinner 

SERVES  2

PREP  5mins

COOK  12mins

Gluten Free, Dairy Free, Egg Free, Nut Free

High in flavour, protein-rich, and o so easy!

Ingredients

200g rice noodles

3 cups vegetable stock

1 lemongrass stalk

2 garlic cloves, thinly sliced

2 spring onions, sliced

1 bunch bok choy, chopped

500g green prawns, shelled & deveined

150g asparagus, cut into 4cm lengths

1 lime, juiced

1 tbs tamari (or soy sauce)

3 tbs white miso paste, dissolved in 2 tbs boiling water

1 small red chilli, sliced

2 tbs fresh coriander, chopped

3 tbs fried shallots

Method

1 Prepare noodles as per packet instructions.

2 In a saucepan, combine stock, lemongrass, garlic and spring onions and bring to a gentle simmer. Add bok choy and return to the boil.

3 Add prawns and asparagus and cook for a few minutes, or until the prawns are just cooked (they will turn orange), then stir through lime juice, tamari and miso.

4 Divide noodles between two soup bowls, add soup and top with chilli, coriander and shallots to serve.

Nutritional Information

Per Serve

Energy     Calories   Protein   Carbs   Fibre   Sugar   Fat     Sat. Fat
3280.6kj 784.1cal 72.9g 96.5g 8.2g 7.7g 9.4g 2.8g

Featured Articles

BLOG ARTICLE TITLE GOES HERE

BLOG ARTICLE TITLE GOES HERE

BLOG ARTICLE TITLE GOES HERE

Email
dale@dalenelson.com

Phone
0437 700 168

© Copyright 2018 Dale Nelson. All rights reserved.
Privacy Policy

  

Website design by Crux Creative
Website build by Trapdoor Media