“Can we have noodles for dinner?” asked my daughter.
“Of course—but let’s make them soupy and load them with vegetables!” I said.
That’s exactly how this bowl of Soupy Veg Noodles comes together. It’s a comforting mix of noodles, colourful vegetables, and a flavourful broth that feels like the perfect cross between soup and a noodle stir-fry.
Veggie noodle soups are especially versatile because you can use whatever vegetables you have in the fridge.
I added frozen carrots and peas along with some frozen fries. Mushrooms, bell peppers I did not have! But there really are no strict rules here. Toss in your favourite vegetables, season with soy sauce and a little chilli, then let everything simmer together until the broth is fragrant and the vegetables are just tender.
The noodles make it filling, while the warm, savoury broth brings everything together. It’s quick enough for a busy weekend dinner but comforting enough for a cosy evening at home.
Serve it piping hot, topped with fresh spring onions, and enjoy every slurpy, flavourful bite!