5-Minute Vermicelli Noodle Soup

A “recipe” for when you have a few minutes, a kettle, and a hankering for a meal that will make every possible attempt to escape the bowl and splatter the front of your shirt with its delicious broth. Do not eat this if you are wearing a white shirt – unless you have a bib. Adult bibs definitely exist, and while they weren’t invented so that you could eat soup unhindered, they would be undeniably perfect for that precise purpose.

Anyway.

This is basically ramen, except gluten-free and better for you than using something with a powdered flavouring sachet (although I’ll be damned if the smell of Super Noodles doesn’t still make me drool just a little bit).

I used basic grilled chicken fillets for this, and shop-bought hard-boiled eggs, but that’s because this was a last-minute lunch for me at the beginning of the week. It is quite obviously cheaper to batch cook some chicken breasts and boil a couple of eggs at the weekend so you can use them throughout the week — but I wasn’t that forward-thinking. Now you can be better than me! Congratulations – wasn’t that easy?

I’ve included substitutions for coeliacs, pescatarians, vegetarians, and vegans — this is super easy to customise to your personal tastes, and is suitable for pretty much every workplace kitchen in the UK. I’m 99.9% sure they have to have a kettle by law.

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5-Minute Vermicelli Noodle Soup (Gluten-free & Vegan options)

Serves 1
Preparation time: 5 minutes
Cooking time: 5 minutes

Equipment

Bowl or sturdy Tupperware; fork and spoon; knife and chopping board for prep; kettle.

Ingredients

  • 1 nest vermicelli noodles
  • Handful of spinach
  • 1 hard-boiled egg (omit for vegans)
  • 1 grilled chicken breast (can sub for cooked salmon fillet, plain or seasoned tofu, or any other protein you fancy)
  • 1 spring onion
  • 1 stock cube (chicken or veggie)
  • 1 tbsp light soy sauce (sub tamari for GF)
  • 1/4 tbsp dark soy sauce (as above)
  • 1/3 tbsp either Teriyaki sauce (vegan) or fish sauce (GF)*
  • Enough boiling water to cover everything and give you enough broth to sup!

Method

Boil your kettle and grab whatever receptacle you’re using for the soup. Put the spinach at the bottom of your bowl and place the noodles on top. Add the stock cube, soy sauce(s), Teriyaki/fish sauce and pour the boiling water over so that everything is covered. Slice up your protein (e.g. chicken) and spring onion, and halve the egg, if using. After a couple of minutes, give everything in your bowl a stir, then top with the spring onions, protein and egg. Consume!

Hot diggity dog but I love noodles.

Hattie


*These do give different flavours but I’ve tried both and it was lush either way; it just gives an extra savoury kick in both instances, which you need in order to mimic anything close to the slowly simmered flavour punch of traditional ramen broth.


 

WW Flex™ points

6sp when using Zero Heroes, like chicken, boiled eggs, and tofu.

(Points worked out using the app – please run it through again if you make any changes!)

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