Here is a quick and delicious noodle soup which is perfectly delicious as a vegetarian dish. But if you happen to have cooked chicken handy...that is also a good addition. It started with a vegetable soup recipe on the back of a 'fine egg noodle' package and evolved from there. Since we like things zippy around here...I add Sambal Oelek (a chili paste) but a hot sauce of any kind would do the trick as well.
- 1 Tablespoon oil
- 1 medium onion, chopped
- 2 carrots, sliced
- 2-3 cups chopped cabbage
- 8 cups chicken stock or vegetable broth
- 1 cup fine noodles, uncooked
- 1 cup green peas (small)
- 2 tablespoons Soy sauce
- 1 teaspoon Sambal Oelek (hot chili paste), optional
- 1/2 teaspoon salt, or to taste
- 2 Tablespoons chopped parsley
- Heat oil; cook onion, carrots and cabbage for 5-6 minutes.
- Stir in chicken stock. Bring to a boil; then simmer for 10 minutes.
- Add noodles, peas, soy sauce and salt (along with hot sauce, if desired). Simmer for about 5 minutes, or until noodles are tender.
- Stir in the parsley and serve.
