Back to 2 servings Noodles 2 nests egg noodles, fresh or dried Broth 1 tablespoon vegetable oil 2 cloves garlic, minced 1 tablespoon ginger, finely minced 1 medium red onion, finely sliced 1 green chili, sliced; optional 1 large tomato, chopped Spices 0.5 teaspoon chili powder 0.5 teaspoon cumin powder 0.25 teaspoon turmeric powder 0.5 teaspoon garam masala, or medium curry powder Soup 4 cups vegetable stock, adjust to taste 1 tablespoon soy sauce 0.5 teaspoon sea salt, plus more to taste 0.5 teaspoon black pepper Vegetables 2 carrots, julienned 0.5 red bell pepper, julienned 0.5 yellow bell pepper, julienned 3 tablespoons frozen peas 1 scallions, sliced, plus extra to garnish To serve fresh cilantro, to serve lemon wedge, to squeeze over
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1 Step 1: Cook the noodles in salted boiling water until just tender, following the package directions for dried noodles. Drain, toss with a little oil so they do not stick, and set aside.2 Step 2: Heat the oil in a wok or large frying pan over high heat. Fry the garlic, ginger, green chili, tomato and red onion for about 2 minutes, stirring often so nothing burns.3 Step 3: Stir in the chili powder, cumin, turmeric and garam masala and cook for about 30 seconds until fragrant.4 Step 4: Pour in the stock and add the soy sauce, salt and black pepper. Bring to a boil, then add the carrots, bell peppers and peas and simmer for 3 to 4 minutes until the vegetables are tender-crisp.5 Step 5: Taste the broth and adjust the salt and seasoning. Stir in the scallions.6 Step 6: Divide the noodles between bowls, ladle the broth and vegetables over the top, and garnish with cilantro and scallions. Squeeze lemon over each bowl just before eating.getsaucepan.com/r/0888303f-7358-5a01-9a9b-171b28750be3
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