Hot and sour vegetable Soup

Ingredients

• 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

Method

• 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

Ingredients

• 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

Method

• 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.