2 tsp sesame oil
1/4 red onion, chopped
1 baby fennel, chopped
1/2 tomato, chopped
300 ml (1/2 pint) vegetable stock
100 g (3 1/2 oz) mung bean noodles
1 tbsp soy sauce
handful of fresh coriander, chopped
1. Heat the sesame oil in a large saucepan, then fry the red onion and fennel until soft.
2. Add the tomato, then the vegetable stock.
3. Bring to the boil, then drop the noodles in. Simmer for 3-5 mins or until the noodles are cooked.
4. Add the soy sauce and fresh coriander then ladle into deep bowls to serve
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