Vegan: Ginger Chilli Noodle Broth.

Vegan: Ginger Chilli Noodle Broth.
It's easy, subtle on flavour but really packs a warming kick.
Icon_cookingtime_grey Created with Sketch. 5 mins
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 2
Vegan: Ginger Chilli Noodle Broth.


  • 1.5 Cm of Ginger (cut into thin slices)
  • 2 Cloves of Garlic (Crushed)
  • 1 Tsp Rapeseed Oil
  • 1 Red Chilli (Sliced horizontally)
  • 2 1/2 Cups of Vegetable Broth
  • 2 Spring Onions (Sliced)
  • 2 Bok Choi (Cut into thick 1.5 Cm thick slices)
  • 1 Handful of Pumpkin Ginger Rice Noodles
  • 1/2 Cup Chopped Baby Sweetcorn
  • 1/4 Cup of Cashews
  • 1/2 Cup Mange Tout
  • 1/2 Cup of Beansprouts
  • Pinch of Salt
  • Pinch of Pepper
  • One Kaffir Leaf
  • Pinch of Dried Chilli Flakes
  • 1 Tsp of Sugar
  • 2 Tbsp of Soy Sauce
  • 1 Tsp Sake
  • 1 Tsp Mirin

How to make

  1. In a large saucepan, heat the oil and fry the ginger and garlic for 30 seconds on high, until it becomes aromatic.

  2. Add the sliced red chilli, and cook for a further 30 seconds.

  3. Add the spring onions, bok choi, sweetcorn, and cashews and cook for 1 minute.

  4. Add the vegetable broth, sugar, sake, soy sauce, mirin, dried chilli flakes, kaffir leaf, and season with salt and pepper.

  5. Stir on medium high for 5 minutes.

  6. Add the mange tout and pumpkin noodles.

  7. Simmer on a medium-low heat for 10 minutes, with the lid on.

  8. Add the beansprouts, and stir, cooking for 2 minutes.

  9. Season to taste with more salt and pepper, or soy sauce and sugar, and leave to simmer on low for 2 minutes.

  10. Serve topped with freshly sliced spring onion

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