There are some recipes that are too good not to share. I believe this is one of them. Mum put me on to it years ago, and I’ve since done many, many variations on the basic theme. It’s one of my favourite go-to recipes when I can’t be bothered cooking, and want something yummy and warm. It is also really healthy (depending on toppings), and can be mostly made with cupboard and freezer items.
Soup
5 cups water
4 slices ginger
5 teaspoons Massel vegetarian chicken stock
Simmer while noodles are cooking.
Topping Suggestions
Chinese sliced dried mushrooms, reconstituted in boiling water
Gai Lan (steamed/microwaved)
Frozen Spinach (microwaved, excess water squeezed out)
Vegetarian Chinese Sausage (from your local large asian grocer)
Field Mushrooms sautéed in butter
Frozen Peas
Basically anything you have in the house, I like to use at least 2 different colours. And I usually use field mushrooms because I am a philistine and don’t really like Chinese Mushrooms in this dish.
Noodles
Drop noodles into a large pot of boiling water. Drain as soon as the water comes back to the boil, or within about 4 minutes, whichever is sooner. They really don’t need much cooking.
Run under cold water.
To Serve
Place noodles in bowl, ladle soup over.
Add toppings, and a splash of sesame oil.
Serve with chilli paste and light soy to taste.
Disco Knitter 
dumb question but what kind of noodles do you use? I’m in Canada but have a package of Diamond brand “longlife” instant noodles and was curious if that would work. Can you tell I don’t do noodles too often but your recipe grabbed my eye?
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