Udon anyone?

I've been craving Asian food of late, and so recently been indulging in my penchant for herbs, spices and sauces and landed firmly in the arena of soups.  Being winter this side of the world, it only seems right that one should be tucking in to a hearty feed of slurpy, spicy soup.


The 'recipe' for this is embarrasingly simple and incredibly quick to create.  Perfect if you've just got in from a hard day at the office and the last thing you want to think about is what to feed yourself or the troops for dinner.


What you need:


1 Baby bok choy, sliced
Half a dozen or so sugar snap peas
1 Red chilli, finely sliced
1/2 a carrot, peeled and finely sliced (I use the slicing side of a cheese grater)
2 or 3 mushrooms
1 Pack udon noodles
1 Veg/chicken/mushroom stock cube
1 tbsp soy sauce
1/2 tsp fish sauce
1/2 tsp sesame oil


What to do:


Boil the kettle and add the stock cube to the pan with 1 1/2 cups boiling water, stirring until the stock cube has dissolved. 
Throw in the chilli, soy sauce, fish sauce, sesame oil and carrot and cook on high for 2 minutes.
Add the noodles, bok choy, mushrooms and peas and continue to cook for 3-4 minutes, or until noodles are tender.


Serve!


There you go, a spicy, healthy winter warmer in around ten minutes from start to finish.  Not bad eh?