Egg Noodle Soup

Chinese, Egg, Soup 0 comments

Egg Noodles – 250 gms
Mixed Vegetables – 500 gms (cabbage, peas, tomatoes and carrots)
Soya Sauce – 2 tsp
Sesame Seed Oil – 1 tsp
Salt as per taste
Pepper as per taste

1. Boil the egg noodles as per the directions on the package.
2. Boil the vegetables in 1 litre water till soft.
3. Mash and pass through a sieve.
4. Mix noodles with soya sauce, salt and pepper and oil.
5. Divide equally amongst soup bowls.
6. Pour the hot soup on top and serve immediately.

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