Tuesday, August 6, 2013

Noodle Soup

We needed a big hit for dinner yesterday.  My daughter, refusing her scrambled eggs ate toast for breakfast.  I was at a loss at what to make for lunch, so she had toast again, this time in the form of an almond butter sandwich, along with her smoothie.  Toast for two meals means we need some serious veggies for dinner.

This noodle soup should please palates of all ages.  It's nothing to spice up the final dish with a little crushed red pepper flakes.  Adding a drizzle of toasted sesame oil is also delicious.

This fed my daughter and I with plenty of leftovers.  It should easily feed two adults and two children, but feel free to double up the recipe for larger families.

1 Tablespoon olive oil
2 cloves garlic, minced
1 large carrot, diced
3 cups vegetable stock
1 ear of corn, kernels removed or 1/2 cup frozen kernels
1/2 cup frozen peas
1/2 cup shelled edamame
4 ounces of brown rice noodles, I use this kind
Salt and pepper to taste 
 1. Lightly sauté garlic in oil until soft.  
2. Add carrot and stir for about a minute. 
3. Add vegetable broth and bring to a boil.
4. Reduce the heat and simmer carrots until they are tender, about 8 minutes.
5. Add corn, edamame and peas.
6. Return broth to a boil and add rice noodles.

7. Cook for about three minutes until noodles are tender.

Serve with a drizzle of toasted sesame oil and red pepper flakes if you like.

Normally, she just plays with the noodles.  This time, she ate quite a bit while playing.  She only threw food on the floor when she was, "All done".

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