Noodle Soup Recipe!

Do you watch Discovery Travel and Living? My husband does and all the cookery shows are very popular with him. The other day he happened to catch a program on Vietnamese cuisine and learned about Pho Bo a very popular dish with the Vietnamese people. It consists of a combination of noodles and soup and beef and is AKA as Hanoi Beef Noodle Soup. My husband wanted a similar combination of noodles, soup, vegetables and chicken. I initially did try the various recipes for Pho Bo as listed on the various online recipe portals, but did not achieve the success levels as desired by my husband (and as seen by him on Discovery Travel and Living). I decided to improvise on my own and the dish I came up with was an instant hit with my husband so much so that he wants me to cook it 2-3 times a week henceforth. Now onto the recipe itself!

Ingredients -

Maggi noodles 1 packet

Onion, chopped 1 small

Curry leaves, 1 sprig

Baby corn, sliced 6-7

Tomatoes, chopped 2 small

Ginger garlic paste ½ tsp

Turmeric powder, a pinch

Red chili powder ¼ tsp

Pepper powder, a pinch

Salt to taste

Water 800 ml-1 liter

Fresh coriander leaves chopped 1-2 tbsp

Oil 1 tsp

Method:

Heat oil in a cooking pan and add chopped onion. Fry till the onions turn translucent and add the sliced baby corn. Fry for a couple of minutes stirring lightly and occasionally. Next add the chopped tomatoes. Cook for a couple of minutes more. Next add ginger garlic paste, turmeric powder, red chili powder, pepper powder, and salt to taste. Fry for a minute or two. Next add the water and bring to a boil. Add the Maggi noodles along with the tastemaker. Stir and keep on flame till the noodles are cooked. Serve hot garnished with chopped coriander leaves.

Note: In case ginger garlic paste is readily not available, simply add 2-3 garlic pods chopped or crushed. You can go ahead and add thinly sliced carrots, beans, and cabbage as per availability along with baby corn. There is no need to thoroughly cook the baby corn and tomatoes. Just frying for a couple of minutes is enough. The crunchy texture adds to the taste.

On the two occasions I cooked this noodle soup I also cooked chicken fry and prawn fry as an accompaniment. These can be served as a side dish or you can also shred and add them to the noodle soup to be had along with the noodle soup.