Pan Noodle soup
Pan noodle, tofu and chicken stock
Chef and blogger
- 200g pan noodles 1 packet tofu
- 1-2 corn cobs (they usually come in packs of 2)
- 2 spring onions
- 1 l chicken stock (traditionally made by boiling down bones, but you can also use a chicken stock cube)
- 2 star anise
- 1 chili
- Soy sauce to taste
- Oil for frying
Cut the tofu and press it with a kitchen towel to dry it. Heat a small amount of oil in a pan and fry the tofu until crispy. Then brown the corn cobs and remove the sweetcorn from the cobs. You can add the hard cobs to a saucepan with the chicken stock, chili and star anise to boil.
Briefly boil the pan noodles in water seasoned with salt, and then serve them in deep noodle bowls. Chop the spring onions into small pieces and begin to serve the food. In layers, serve the tofu, corn, and onion. Taste the chicken stock and season it with soy sauce. Pour the hot chicken stock over the noodles and serve.
Rooty Pan Noodle is healthy and easy to prepare, plus you’re saving the planet on the side. We have created an all-round good side dish that turns any main meal into something special. Pan Noodle can be used in a hearty Pad Thai or a fresh veggie stir fry. You can do anything with Pan Noodle.
If you swap your wheat noodles for potato – the northern superfood – you’re also doing the environment a favour. Potato yields are four times larger than wheat yields grown on the same amount of farmland. What you eat matters!
Why do things the hard way when it’s so easy to make eco-friendly food? Rooty Pan Noodle – Join The Kind Side