Zak's Ransom: Hot and Sour Vegetable Soup, with Sesame Chicken Noodles

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Hot and sour vegetable Soup


  • Oil for frying
  • 1 standard 300g packet mixed, prepared stir-fry vegetables
  • 2 hot, red Bird eye chillies (including seeds), chopped
  • 2 pints vegetable stock
  • 2 tbsp Cornflour
  • 4 tbsp water

Seasoning A

In a small dish or ramakin, mix together:

  • 2 tbsp dark soy sauce
  • 1 ½ tbsp salt
  • ½ tbsp white pepper

Seasoning B

In another small dish or ramakin, mix together:

  • 4 tbsp brown (malt) vinegar
  • 2 tbsp white (distilled) vinegar
  • 2 tsp sesame oil
  • 1 tsp dried chopped parsley


  • Add the oil to a large saucepan.
  • Stir-fry the vegetables and chillies for about five minutes.
  • Add the stock and bring to the boil.
  • Add Seasoning A to the pan and stir in.
  • Mix the Cornflour with the water, reduce the heat and stir Cornflour mixture into the soup, simmer for 5 minutes until the soup thickens.
  • Prior to serving, bring soup back to the boil and add Seasoning B, simmer for a further 5 minutes.

Serve with Sesame chicken noodles and prawn crackers

Sesame chicken noodles


  • Oil for frying
  • 2 Chicken breasts, cubed
  • 2 sheets dried egg noodles, soaked in boiling water for 10 minutes and then drained
  • 200g pack of beansprouts
  • 2 spring onions (or scallions, salad onions, or baby onions), finely chopped
  • 2 tsp sesame oil
  • 1 tsp sesame seeds


  • Add oil to large frying pan or wok.
  • Stir-fry chicken in pan until it begins to brown on all sides.
  • Add the spring onions, beansprouts and sesame oil, then stir-fry for a further 5 minutes. Stir in the noodles, and sesame seeds.

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