Noodle Soup

This is like a cross between a stir fry and a soup. It makes a delicious quick and easy lunch or dinner in wintery weather.

1Tbs sesame oil

1Tbs peanut oil

1Tbs soy sauce

1/2 vegetable stock cube

2 sachets instant miso

1 spring onion, sliced

1 cm ginger, peeled and grated

1 ball dried wheat noodles, or udon noodles

1 bunch bok choi, thin parts sliced

1 or 2 swiss brown mushrooms, sliced

Cook your noodles according to the packet directions in 2 cups of water with the vegetable stock cube. Add the oils to a hot wok, then stir fry your vegetables, reserving the thin dark green leaves which will cook faster and can be added for the last minute with the soy sauce. When the noodles are done turn off the heat and add the miso sachets. Divide the noodles into bowls and top with the soup and stir fried vegetables.