Asian Noodle Soup Recipe


  • 1 tsp vegetable oil
  • 1 bunch spring onions, finely sliced
  • 2 garlic cloves, finely grated or crushed
  • 3cm piece ginger, peeled and finely grated or chopped
  • 160g red cabbage, finely sliced
  • 1 reduced salt or normal vegetable stock cube
  • 2 tsp reduced salt or light soy sauce
  • 150g medium egg noodles
  • 160g beansprouts
  • 2 carrots, peeled and peeled into ribbons
  • 120g baby leaf spinach or 80g kale
  • 1 lime, zested and juiced
  • 2 tbsp roughly chopped coriander


Calories columnFat columnSaturates columnSugars columnSalt column
204 per serving
10% %GDA
2g per serving
3% %GDA
0g per serving
0% %GDA
8g per serving
9% %GDA
0.80g per serving
13% %GDA


  1. Heat a saucepan or wok until hot. Add the oil and spring onions and stir fry for 1 minute.

  2. Add the garlic and ginger and stir fry for another 30 seconds.

  3. Add the cabbage then add the vegetable stock cube and 1 litre water and soy sauce and bring to the boil.

  4. Crumble the noodles into the pan and simmer for 3 minutes until tender.

  5. Add the beansprouts, carrots, pak choi and lime zest and juice and simmer for another minute until tender.

  6. Stir in half the coriander and divide between serving bowls.

  7. Serve straightaway.