Noodle soup

Ingredients

• 1.5 cup of flat rice noodles – or any noodles of your choice
• 2 tbsp cooking oil
• 2 stalk leeks, chopped and thoroughly cleaned
• 1 tbsp ginger
• 1 tbsp garlic
• 1 cup mushrooms
• 2 carrots, sliced
• 2 tbsp reduced sodium soy sauce
• 1.5 cup broccoli florets
• 1.5 cup bok choy, sliced
• 1.5 cup savoy or napa cabbage
• 2.5 cups chicken or vegetable broth
• salt & pepper to taste

Directions

1. Boil noodles as per packaging instructions. Set aside to cool.
2. In a wok on medium-high, heat cooking oil.
3. Add leeks and fry till translucent and soft.
4. Throw in ginger and garlic to cook for 1 minute.
5. Add in mushrooms and carrots. Fry till fragrant, about 4 minutes.
6. Sprinkle in soy sauce with broccoli, bok choy & cabbage. Cook for a minute.
7. Add chicken broth, cook and cover on low for 5 minutes.
8. If needed, sprinkle some salt and pepper to taste.

Serve up this noodle soup with a side of pickled chilies or red chilies in hot oil as condiment. Oh So Yum!

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