Soupy Macaroni
Equipment
Ingredients
Main Ingredients
oil
2 tbsp
garlic (minced)
1 tbsp
ginger (minced)
1 tsp
onion (chopped)
0.25 cup
carrot (chopped)
0.25 cup
beans (chopped)
0.25 cup
mushrooms (sliced)
0.5 cup
capsicum (chopped)
0.25 cup
cabbage (shredded)
0.25 cup
sweet corn
2 tbsp
macaroni (raw)
0.5 cup
water or vegetable stock
4 cup
soy sauce
1 tbsp
green chilli sauce
1 tbsp
red chilli sauce
1 tbsp
vinegar
1 tsp
salt
0.5 tsp
black pepper
0.25 tsp
cornflour
1 tbsp
water (for slurry)
3 tbsp
spring onion greens (chopped)
2 tbsp
crispy fried noodles (fried)
1 handful
Instructions
Sauté aromatics
Heat oil in a pan and sauté garlic and ginger until fragrant.
Cook onions
Add chopped onion and cook for a minute.
Stir-fry vegetables
Add all chopped vegetables and stir-fry on high flame for 2 minutes.
Add corn
Mix in sweet corn.
Cook macaroni
Add raw macaroni, water or vegetable stock, and seasonings. Boil for 10-12 minutes until macaroni is cooked.
Thicken soup
Stir in cornflour slurry and simmer until soup becomes thick and glossy.
Garnish and serve
Finish with spring onion greens and top with crispy fried noodles before serving.
Original recipe
Storage
Best consumed fresh. Add a splash of water when reheating to restore consistency.
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