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leftover noodle soup [WFH luncheon]

noodles | serves 2 | prep time 10 mins | cook time 20 mins

ingredients

  • 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
  • step 1

    Gently simmer the stock, onion, garlic, ginger, lemon grass, fish sauce, soy sauce, lime juice and sriracha for 15 mins.

  • step 2

    Meanwhile, prepare both the gyoza and noodles as per the pack instructions.

  • step 3

    Divide the cooked noodles, veg and fridge contents into two bowls and pour over the simmering broth.

  • step 4

    Top with itsu gyoza and garnish [coriander, mint, spring onion, crispy onion].