leftover noodle soup [WFH luncheon]
noodles | serves 2 | prep time 10 mins | cook time 20 mins
- 8 itsu gyoza
- 1 stock cube
- 1 onion
- 2 crushed garlic cloves
- 1 knob of ginger finely chopped
- 1 tsp lemongrass paste
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 2 juiced limes
- 1 tsp sriracha
- 2 noodle nests of your choice
- 1/3 pack of bean sprouts
- 1 julienne peeled carrot
- 1 pinch of mint
- 1 pinch of coriander
- 1 thinly sliced spring onion
- 1 tbsp crispy onion
- Any fridge contents or left overs you fancy
Gently simmer the stock, onion, garlic, ginger, lemon grass, fish sauce, soy sauce, lime juice and sriracha for 15 mins.
Meanwhile, prepare both the gyoza and noodles as per the pack instructions.
Divide the cooked noodles, veg and fridge contents into two bowls and pour over the simmering broth.
Top with itsu gyoza and garnish [coriander, mint, spring onion, crispy onion].