When I was a student, I made lots of noodle soups. Not the dried cup-noodles with bags of dried vegetables, but homemade, proper ones. It was a great way to eat cheap, but still get a filling meal. I would cook the noodles in the stock, which I would enrich with a dash of soy sauce and some sambal (chili paste). I would either bake the veggies or cook them along in the stock, and I would use about 80 gram of meat or fish. A small amount but plenty in such a soup.
This soup below has more meat in it, it is also inbetween a soup and noodles with sauce. You can decrease the amount of noodles and pork for a cheaper version if you prefer. It is made in a wok, which allows me to bake the pork brown first without using an extra pan.
- 1 tsp sunflower oil
- 150gr pork shoulder
- 1 garlic clove
- 100gr green beans
- 1/2 cucumber
- 70gr noodles
- 450ml water
- 1/2 stock cube
- 1 tsp soy sauce
- 1/2 tsp sambal (or other chili paste)
Serves 1 as part of the Budget Challenge
Cut the pork into 2cm cubes. Heat the oil in a wok and bake the pork on a high flame brown in 3 minutes. Take the pork out of the pan.
Top the green beans and cut them in half or thirds. Cut the cucumber in half and then in slices.
Add the cucumber and beans to the wok. Chop the garlic finely and add it to the wok. Bake for 2 minutes on a high flame while tossing often.
Add the noodles, water, stock cube, soy sauce and sambal. Stir occasionally and leave to simmer for 8 minutes.
Add the pork for the last 30 seconds.