Egg-drop noodles

Name: Egg-drop noodles
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: ['Chinese']
Ingredients: 2 tbsp vegetable oil; 2 garlic cloves, crushed; 5cm ginger, finely grated; 1 red chilli, deseeded and finely chopped; 400g pack Co-op vine ripened tomatoes, chopped; 6 Co-op spring onions; 1.5 ltrs vegetable stock, made with 1 stock cube; 1 ½ tbsp Co-op dark soy sauce; 250g pack fresh Co-op egg noodles; 2 Co-op British eggs, lightly beaten

https://www.coop.co.uk/recipes/egg-drop-noodles

1 of your 5 a day

This Chinese soup is really satisfying and makes a great, quick dinner

Feeds 4
Ready in 20 minutes

Each serving contains

Energy
11%
925kj 221kcal
Fat
Med 15%
10.2g
Saturates
Low 10%
2g
Sugar
Low 8%
7.1g
Salt
Med 27%
1.63g

% of adult’s reference intake | Carbohydrates per serving : 24g

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Ingredients
Method

Ingredients

2 tbsp vegetable oil
2 garlic cloves, crushed
5cm ginger, finely grated
1 red chilli, deseeded and finely chopped
400g pack Co-op vine ripened tomatoes, chopped
6 Co-op spring onions
1.5 ltrs vegetable stock, made with 1 stock cube
1 ½ tbsp Co-op dark soy sauce
250g pack fresh Co-op egg noodles
2 Co-op British eggs, lightly beaten

Method

Heat the vegetable oil in a large saucepan and cook the garlic, ginger and chilli (reserving a little chilli to serve) for 4-5 mins over a low heat, until fragrant. Turn the heat up slightly, add the chopped tomatoes and cook for another 2 mins.
Slice the spring onions, reserving some of the green parts to serve. Add to the saucepan, followed by the vegetable stock and soy sauce, then season. Bring to the boil and simmer for 5 mins, before blitzing the mixture with a stick blender until it’s almost smooth.
Add the egg noodles to the soup to heat through for 2 mins, then take off the heat and slowly stir in the beaten egg. To serve, divide the soup between 4 bowls, then sprinkle over the remaining spring onion, along with the reserved chilli.