This is a warming, comforting bowl of citrusy attitude without the calories, that makes it from chopping board to soup bowl in under ten minutes, and is tastier than any pot noodle.
INGREDIENTS to serve 4 people :-
1 litre (2 pt) vegetable stock
2.5 cm (1") peeled and grated fresh ginger
1 bird eye chilli - split and seeded - finely chopped
50 g (2 oz) chestnut mushrooms - thinly sliced
50 g (2 oz) rice noodles
2 spring onions - sliced
250 g (9 oz) bag of sweet & crunchy salad mix (white cabbage, carrot, lettuce, peppers)
1 lime - juiced
METHOD :-
In a large saucepan, bring the vegetable stock, grated ginger, and finely chopped chilli to the boil.
Add the mushrooms and noodles, and simmer for 2 minutes, until the noodles are just soft.
Add the rest of the vegetables, and stir for about 30 seconds, until the cabbage has wilted.
Finally stir in the lime juice and serve.