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For the master stock

For service

  • Rice noodles, dried 250 g
  • Green beans 175 g
  • Button mushrooms 175 g
  • Pak Choi 175 g
  • Frozen peas 100 g
  • Spring onions 25 g
  • Tofu 300 g
  • Coriander 25 g
  1. For the master stock

    • In a large saucepan bring the water to the boil and whisk in the KNORR Vegetable Jelly Bouillon.
    • Cut the chilli in half length ways, bash the lemongrass with the back of a knife andshred the lime leaves thenadd these to thebouillon.
    • Add the KNORR Professional Ginger Puree and KNORR Professional Garlic Puree and then simmer for 10 minutes.
    • Remove from the heat and allow to infuse for 30 minutes then strain into a clean pan.
  2. For service

    • Cook the noodles following the packet instructions then refresh in cold water then divide between the serving bowls.
    • Reheat the bouillon.
    • Slice the green beans, mushrooms and pak choi then add to the broth. Simmer for 2 minutes then add the peas and coriander.
    • Pour the broth over the noodles and add the diced tofu.