Zucchini Water Chestnut Soy Bean Sprout Noodle Soup
Zucchini Water Chestnut Soy Bean Sprout Noodle Soup
2 Zucchini (360g)
10 frozen Water Chestnuts
220g Soy Bean Sprouts
1 box Vegetable stock (1 Litre)
300g Noodles (Fresh noodles or Dried noodles)
Salt ½ tsp for Zucchini, ¼ tsp for Soy bean sprout soup, ½ tsp for noodles
Oil ½ tsp for Zucchini, ¼ tsp for soy bean sprout soup
¼ tsp Brown sugar or white sugar
2 litre of Water to cook noodles
Sesame oil drips (optional)
1. Cook soy bean sprouts in vegetable stock make it a premium soup for noodles.
2. Allow the soup to cook for 20 minutes.
3. Use water to thaw frozen water chestnuts.
4. Cut Zucchini to slices. Don’t cut them too thin.
5. Add salt to noodle pot will make the noodles tasty and blend with soups and veggies.
6. Cook steps A to D at the same time will make a premium noodle soup.
7. Recommend to consume fresh soy bean sprouts within 2 days.
8. For better taste experience, enjoy the Zucchini Water Chestnut Soy Bean Sprout Noodle Soup right after you cook them.
Following cooking steps A to D are happening at the same time.
A: Cook premium soup
1. Wash soy bean sprouts.
2. Add one box of vegetable stock into a pot (soup pot).
3. Drip ¼ tsp of oil to the stock.
4. Add ¼ tsp of salt.
5. Add soy bean sprouts.
6. Heat the soup pot.
7. Once it is boiling, reduce heat to medium high.
8. Keep it boiling for 20 minutes.
9. After 20 minutes, turn off the heat of soup pot.
B. Wash and cut Zucchini and water chestnuts.
1. Wash Zucchini.
2. Use water to thaw water chestnuts.
3. Cut water chestnuts into pieces.
4. Cut Zucchini into slices. Do not cut them too thin.
C. Cook noodles.
1. Add 2 litres of water into another pot. (noodle pot)
2. Add ½ tsp of salt into the noodle pot.
3. Heat the noodle pot and bring it to boil.
4. Once the noodle pot is boiled, add noodles.
5. Stir noodles.
6. Reduce heat to medium high when the noodle pot is boiling again.
7. Keep boiling for 4 minutes if it is fresh noodles. For dried noodles, keep boiling for 10 minutes.
8. In 4 minutes (fresh noodles) or 10 minutes (dried noodles). Turn off the heat for noodle pot.
D. Wok cook noodle topping.
1. Heat a wok or pot.
2. Add ½ tsp of oil into the wok.
3. When oil is hot, add Zucchini and water chestnuts.
4. Stir them well.
5. Add ½ tsp of salt.
6. Add ¼ tsp of sugar.
7. Keep on stir in the wok.
8. When Zucchini start to turn soft. Turn off the wok heat.
E. Serve
1. Take soy bean sprouts from the soup pot for bottom veggie.
2. Add noodles from the noodle pot on top.
3. Add Zucchini water chestnuts from the wok on top of noodles.
4. Scoop soups from the soup pot.
5. Drip some sesame oil. (optional)
6. All steps may be completed in 30 minutes.
7. Enjoy.
