Thai Vegetable Noodle Soup

Thai Vegetable Noodle Soup


1 tablespoon sesame oil

2 cloves garlic, crushed

100g vermicelli noodles

2 cups vegetable stock

2cm piece fresh ginger, grated

1 ½ tablespoons oyster sauce

2 teaspoons hoisin sauce

1 carrot, thinly sliced

50g cabbage, sliced

100g cauliflower, cut into florets

200g canned baby corn

1 shallot, sliced

100g snow peas, topped and tailed

1 teaspoons chopped fresh coriander

Step by step

  • In a large bowl, add the noodles and cover with the boiling water. Leave to soak until soft, then drain. Set aside.
  • In a large microwave safe glass bowl, combine the oil and garlic. Cook for 1-2 minutes on MEDIUM HIGH (70%), stirring every minute.
  • Add the stock, ginger, sauces, carrot, cabbage and cauliflower. Cook for 3-5 minutes on HIGH (100%).
  • Add the remaining ingredients. Cook for 5-8 minutes on high (100%).
  • Place the noodles into a serving bowl, and pour the soup over.

Serves 2-4

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