Soupy Macaroni

Ingredients

• 2 tbsp oil
• 1 tbsp garlic
• 1 tsp ginger
• 0.25 cup onion (Chopped)
• 0.25 cup carrot (Chopped)
• 0.25 cup green beans (Chopped)
• 0.5 cup mushrooms (Chopped)
• 0.25 cup capsicum (Chopped)
• 0.25 cup cabbage (Chopped)
• 2 tbsp sweet corn
• 0.5 cup raw macaroni
• 4 cup water or vegetable stock (Use water or vegetable stock)
• 1 tbsp soy sauce
• 1 tbsp green chili sauce
• 1 tbsp red chili sauce
• 1 tsp vinegar
• salt (To taste)
• black pepper (To taste)
• 1 tbsp cornflour (For the slurry)
• 3 tbsp water (For the cornflour slurry)
• 2 tbsp spring onion greens (For finishing)
• crispy fried noodles (For topping; amount not specified)

Steps

1. 1

   Heat 2 tablespoons oil in a large pan or pot. Add the garlic and ginger, and sauté until fragrant.

2. 2

   Add the chopped onion and cook for 1 minute.

3. 3

   Add the chopped carrot, beans, mushrooms, capsicum, and cabbage. Stir-fry over high heat for 2 minutes, until the vegetables are partially cooked.

4. 4

   Mix in the sweet corn.

5. 5

   Add the raw macaroni and pour in the water or vegetable stock.

6. 6

   Season with soy sauce, green chili sauce, red chili sauce, vinegar, salt, and black pepper.

7. 7

   Bring the mixture to a boil and cook for 10–12 minutes, until the macaroni is cooked.

8. 8

   In a small bowl, combine the cornflour with 3 tablespoons water to make a slurry. Stir the slurry into the soup.

9. 9

   Simmer for 3–4 minutes, until the soup becomes thick and glossy.

10. 10

    Stir in the spring onion greens. Serve topped with crispy fried noodles.

Notes

The source allows either water or vegetable stock. The amount of crispy fried noodles for topping is not specified. The transcript also describes using a large pot and cooking the vegetables before adding the pasta.

Nutrition per serving

• soup
• main
• vegetarian
• pasta
• one-pot
• stir-fried
• spicy
• quick meal