I promise, this is the easiest yet tasty Chinese soup noodles that can save you from washing loads of utensils, takes minimal effort to make, and no chopping board even needed!
But first, you’ll need some ingredients on hand, which are:
- Rice vermicelli. The one I used requires no soaking, just pop it into the boiling water for a few minutes. If you use other noodles that need extra cooking, then it’s okay too, just more work to do which I tried to avoid.
- Frozen gyoza: You just need to boil them for a couple of minutes. Or you can use any cooked protein you like, such as leftover. Just reheat it together or microwave it separately.
- Vegetables: I used frozen broccoli and fresh bean sprouts. Again, you can use any kind you like, but probably not peas or corn that are difficult to pick by chopsticks.
- Soup stock: I used Knorr chicken stock pot for the ultimate convenience and I don’t have to adjust the flavour furthermore. You can use bouillon powder, but I find that maybe not rich enough.
Ingredients
Serves: 1
- 1 rice vermicelli
- 1 cube Knorr chicken stock pot
- 600 ml boiling water
- a couple florets of frozen broccoli
- a small handful of washed bean sprouts
- 3 frozen pork gyoza
- chopped or cut scallion (optional)
- chilli powder
- white pepper
- 1 tsp sesame oil
How to Make The Easiest Chinese Soup Noodles
- Pop the chicken stock pot into the boiling water to dissolve.
- Add rice vermicelli and gyoza. After 2 mins, loosen up the rice vermicelli, add broccoli and bean sprouts, cook until everything is done.
- Add scallion, chilli powder, white pepper and sesame oil before serving.
More Noodles Recipes for a Lazy Lunch
- Homemade Style Nagasaki Champon Noodle
- Simple Singapore Vermicelli Noodles (Sing Chow Mei Fun)
- Tomato Soup Rice Vermicelli in HK style (2 ways)
