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Veggie noodle soup with eggs
Slurpable noodles with deep flavour are a handy supper when time is short. This recipe costs under £2 a portion when using store-cupboard ingredients you already have at home.
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VegetarianHealthyLow in saturated fat2 of your 5 a day
Serves4
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
4 Essential Free Range White Eggs
3 vegetable stock cubes
30g piece ginger, peeled and finely chopped
2 tbsp dark soy sauce
1 bunch Essential Salad Onions, thinly sliced
2 tbsp Vegetable oil
400g Essential Courgettes, cut into small dice
400g Essential Mushrooms, thinly sliced
250g pack medium egg noodles
25g pack flat leaf parsley, chopped
Method
Bring a pan of water to the
boil and add the eggs. Cook
for 6 minutes, then drain and
cover with cold water until
later. Meanwhile, crumble
the stock cubes into a large
saucepan and stir in 1.2L water.
Add the ginger, soy sauce and
½ the salad onions, then heat
gently until simmering.
Heat the oil in a frying
pan, add the courgettes
and mushrooms and fry for
5 minutes, or until lightly
browned. Peel the eggs.
Transfer the mushrooms
and courgettes to the pan of
stock, add the noodles and
cook for a further 3 minutes,
until the noodles are tender.
Ladle into shallow bowls,
halve the eggs and add to the
bowls, topping each one with
the remaining salad onions
and a sprinkling of parsley.
Cook’s tip
A noodle broth is a good way of using up vegetable odds and ends from the fridge such as French beans, runner beans, sugar snaps, kale or broccoli. Small quantities of leftover cooked chicken, pork, beef or lamb from a roast can also go in when adding the noodles.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,468kJ/ 350kcals
Fat
13g
Saturated Fat
2.3g
Carbohydrates
39g
Sugars
5.5g
Fibre
5g
Protein
18g
Salt
2.2g
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Everyday value
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Quantity of Essential Free Range White Eggs in trolley 0