A filling Asian style soup, ready in an instant. Low in calories, high in flavour.
15 minutes – Serves 4
- 350 g green asparagus
- 200 g mushrooms for pasta
- 2 tbsp stir-fry oil
- 1½ l vegetable stock
- 300 g mix & stir noodles (bag 150 g, Amoy)
- 50 ml soy sauce
- 3 tbsp lime juice
- 50 g unsalted cashew nuts
Slice the green asparagus into 3 cm chunks. Slice the mushrooms. Heat the oil in a wok. Stir-fry the asparagus for 4 mins. Add the mushrooms and stir-fry for a further 2 mins. Pour the stock into the wok and bring to the boil. Add the noodles and heat through for 3 mins. Season the soup with pepper, soy sauce and lime juice. Pour the soup into bowls and garnish with the cashew nuts.
Replace the nuts with strips of omelette.