Fire Noodle Soup

Name: Fire Noodle Soup
Ingredients: 1 red chile, chopped without seeds; 1 garlic clove, chopped; 1/2 teaspoon salt; 2 tablespoons sesame oil; 6 tablespoons dark soy sauce; 1 lime, juice of; 3 tablespoons sherry wine vinegar; 1 tablespoon muscovado sugar; 1 inch gingerroot, peeled and grated; 1 small leek, sliced thinly; 125 g baby corn; 125 g medium noodles; 125 g sugar snap peas; 125 g shiitake mushrooms

14 ingredients

6 steps

Ingredients

1 red chile, chopped without seeds
1 garlic clove, chopped
1/2 teaspoon salt
2 tablespoons sesame oil
6 tablespoons dark soy sauce
1 lime, juice of
3 tablespoons sherry wine vinegar
1 tablespoon muscovado sugar
1 inch gingerroot, peeled and grated
1 small leek, sliced thinly
125 g baby corn
125 g medium noodles
125 g sugar snap peas
125 g shiitake mushrooms

Directions

1

place chilli, garlic and ginger in a pestle and mortar and pound until smooth.
2

Add oil and set aside.
3

Bring 1 litre water to the boil in a large pan.
4

Add all remaining ingredients bar the peas and mushrooms.
5

Boil for 4 minutes until the noodles and soft then add peas and mushrooms.
6

boil for another minute, stir in the oil paste and serve.