Lemongrass Noodle Soup
2 lemongrass stalks
½ cup chopped carrots
½ cup sugar snap peas
1 cup boiled udon noodles
½ tsp. soy sauce
1 Tbsp. chili paste
1 Tbsp. chopped garlic
1 inch chopped ginger
Salt to taste
Chopped spring onions for garnish
Wash and clean the lemongrass stalks. Remove the first layer of skin and chop into pieces. Add 2 cups of water to sauce pan and boil. Add chopped lemongrass to boiling water and boil for about 5 minutes, to release the flavors. Heat oil in a deep pan. Add carrots and snap peas. Saute on a medium flame for 2 minutes. Add strained lemongrass water and add 1 cup water. Add chili paste, soy sauce and salt. Add boiled noodles and mix well. Cook on medium heat for 10 minutes with the lid closed. Serve into bowl and garnish with spring onions.
Note: you can also add different vegetables, depending on tastes. You can also make it a bit thicker by adding a little cornstarch while cooking.
½ cup chopped carrots
½ cup sugar snap peas
1 cup boiled udon noodles
½ tsp. soy sauce
1 Tbsp. chili paste
1 Tbsp. chopped garlic
1 inch chopped ginger
Salt to taste
Chopped spring onions for garnish
Wash and clean the lemongrass stalks. Remove the first layer of skin and chop into pieces. Add 2 cups of water to sauce pan and boil. Add chopped lemongrass to boiling water and boil for about 5 minutes, to release the flavors. Heat oil in a deep pan. Add carrots and snap peas. Saute on a medium flame for 2 minutes. Add strained lemongrass water and add 1 cup water. Add chili paste, soy sauce and salt. Add boiled noodles and mix well. Cook on medium heat for 10 minutes with the lid closed. Serve into bowl and garnish with spring onions.
Note: you can also add different vegetables, depending on tastes. You can also make it a bit thicker by adding a little cornstarch while cooking.