noodles – Recipes for the regular homecook

A perfect combination of health, color, and comfort, this rainbow noodle soup is a must have! Especially on those rainy or cold nights where all the heart seeks is some comfort food. Try out this rainbow noodle soup and fall in love with it. Extremely simple to make and also highly customizable, and the egg on top is like a cherry on the cake!

The key ingredients in this rainbow noodle soup are lots of vegetables, cooked carefully till they are crunchy but not soggy (nobody likes that!). The results are absolutely amazing. Here’s the recipe:

Preparation time – 20 minutes

Cook time – 30 minutes

Serves – 2-3 people

[ingredients title=”Ingredients”]

100 g noodles (any kind would do)
250 g button mushrooms
100 g baby corn
1 medium carrot
6-7 cloves of garlic
50 g butter
2 tbsp vegetable oil
200 ml of vegetable stock
1 tbsp dark soy sauce
1 tbsp sesame oil
1 green chili (optional)
2 tsp black pepper powder
Spring onion greens for garnish
Salt to taste [/ingredients]

[directions title=”Directions”]

Dice all the vegetables (except the mushrooms) into medium pieces. Wash and set aside.
Cook the noodles in boiling water as per package instructions. Add some oil and salt in it so that they do not stick to each other. Strain and set aside.
Heat vegetable oil in a pot. Add the butter and stir the two together.
Put in the finely chopped garlic into the bowl. Stir it into the oil in low heat. This will enable the flavor of the garlic to get infused into the oil and not burn it. This technique is known as sweating the garlic.
After around two minutes, add the vegetables to the oil and fry for two to three minutes. Season with salt and pepper powder. I like my vegetables to be crunchy in the broth which is why I do not overcook them. Two to three minutes is enough for the vegetables to transform from the raw stage to the crunchy sauteed stage. Once done, take the vegetables out of the pot and set them aside.
In the same pot, pour in the vegetable stock and let it come to a full boil. Season with salt and pepper as required. Make a mix of sesame oil and dark soy sauce and add it to the broth. Cook an egg till the broth reduces by one-third.
Time to assemble. Take a large bowl, pour in the seasoned broth. Now add the cooked noodles to it. Top it off with the sauteed vegetables and a fried egg.
Garnish with chopped spring onion leaves and chili if you would like some heat as well. Serve hot! [/directions]

Feel free to add any vegetables of your choice to this noodle soup. Broccoli, cauliflower, spinach, tofu, and beans can be some great additions. Just go with your instinct and preference. For non-vegetarians, you can add some chicken or any other protein you prefer. I hope you do try this gorgeous and colorful noodle soup for yourself. I promise it will not disappoint.

If you have any questions or suggestions, feel free to reach out to me with a comment or connect with me on Instagram or Facebook.

Happy cooking!

Pad Thai noodles is an epic dish. It is not only found in almost every street corner in Thailand, the world has opened its arms and embraced this beautiful noodle dish because of its simplicity and divine taste. I have been a big fan for years now. I whip it up in my kitchen every once in a while. Trust me, it is very easy. Just make sure you have some key ingredients and in no time you can make this recipe for yourself in the comfort of your homes!

Pad Thai Noodles has it all in terms of taste and texture. Flavors include sweetness, fiery sauces, salt and an equal amount of sourness from lime and vinegar. You can add one or more protein to your pad thai noodles, be it chicken, shrimp or tofu. Eggs are a must add in street style pad thai noodles and they make it extra yum! I have gone ahead and added more than one protein because, why not? 😀

The most important ingredient that you most probably might not have are mung bean sprouts. I usually grow them at home, it takes about 3-6 days. They are also available in the market but not so much in India. So you can either grow your own (they are super simple to grow btw) or get it from a store if you wish. I suggest a homemade version because that will be super fresh. I usually make a large batch and store it for weeks in the refrigerator.

So take note of some key ingredients and you will be good to go.

Preparation time – 15 minutes

Cook time – 15 minutes

Serves – 2

[ingredients title=”Ingredients”]

For the sauce:

4 tbsp lime juice
1 tbsp crushed palm sugar/regular sugar
2 tbsp rice vinegar
2 tbsp Sriracha sauce
2 tbsp fish sauce

For the noodles:

1 tbsp vegetable oil
1/2 onion, finely diced
20 g garlic, finely chopped
50 g tofu, cut into cubes
100 g shrimps, deveined and cleaned
2 eggs
100 g flat rice noodles
Green onions for garnish
A handful of mung bean sprouts
50 g crushed peanuts
Chili flakes for garnish
Salt to taste [/ingredients]

[directions title=”Directions”]

Soak the flat rice noodles in warm water for 30 minutes.
Make the pad thai sauce by mixing all the ingredients mentioned – lime juice, rice vinegar, sugar, Sriracha sauce and fish sauce. Mix well and save for cooking.
Heat oil in a wok. Add the garlic and onion and saute for about a minute.
Add the tofu and the shrimp to the wok, and fry for another two minutes. Cook the shrimp one minute on each side.
Shift the tofu and the shrimp to the sides of the wok, clearing out the middle. Break open to eggs into this and let it cook.
Be gentle with the egg and give it a light stir, eventually mixing it up with the rest of the ingredients in the wok.
Time to add the soaked noodles to the wok and mix well.
Pour in the pad thai sauce to this and mix it all up till every strand of the noodles gets soaked in the sauce.
Once done, add green onions, mung bean sprouts, and crushed peanut for extra crunch. Give it one last toss.
Serve on a plate with lime, bean sprouts, crushed peanut and chili flakes on the side. Serve hot! [/directions]

You will be amazed at how good this simple preparation tastes. Do try and let me know how it came out. Happy cooking!

Tag: noodles

Rainbow Noodle Soup

Street Style Pad Thai Noodles at Home