Noodle Soup


1. Add oil to a pan and heat. Add the onion and cook it for 3 minutes on medium heat

2. Add the garlic, ginger, chilli and tumeric to the onion and 'stir-fry' for about 30 seconds:

3. Slowly and gradually, add the milk and stock to the pan. Conintue to stir to scrape the onion and spices from the bottom of the pan

4. Allow the vegetables to boil before reducing the heat slightly. Add the tofu and let the mixture simmer for 2-3 minutes

5. Cook the noodles by following the instructions given on the packet instructions. Divide between the 6 bowls.

6. Pour the soup over the noodles, ensuring the tofu is spread evenly through the bowls, and finish off the top with snow peas, sprouts and coriander.

NUTRITIONAL NFORMATION: 355 Calroies, 50g of carbohydrates, 27g of protein, 6g of fat, calcium, iron, zinc


Olive Oil
Finely Chopped Onion 1
Garlic 1 teaspoon
Ginger 1 teaspoon
Chopped Red Chilli 1 teaspoon
Turmeric ¼ teaspoon
Skimmed Milk 380 ml
Chicken Stock 250 ml
Cubes Of Tofu 250g
Thin Noodles 200g
Sliced Snow Peas 100g
Beanspouts 130g
Coriander Leaves ¼ cup

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