Name: Kung Fu Panda Noodle Soup recipe by Sudha Sridhar at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Mushrooms – 3-4 (medium sized ); Carrot – 1 (medium sized ); Capsicum – 1 (small sized); Spinach – 8-10 leaves; French beans – 8 -10; Spring onion – 1 (with tops); Garlic – 2-3 cloves; Dry whole red chilli – 2; Olive oil – 1 tsp; Noodles – 50 g; Vinegar – 1 – 2 tbsp; Water – 4-5 cups; Salt to taste

ABOUT Kung Fu Panda Noodle Soup RECIPE

Snacks for kids, lets look beyond fried and chocolate..... Here's a wholesome soup with fresh, seasonal vegetables, tangy, loaded with flavour straight from Po's kitchen !!

Ingredients Serving: 4

Mushrooms – 3-4 (medium sized )
Carrot – 1 (medium sized )
Capsicum – 1 (small sized)
Spinach – 8-10 leaves
French beans – 8 -10
Spring onion – 1 (with tops)
Garlic – 2-3 cloves
Dry whole red chilli – 2
Olive oil – 1 tsp
Noodles – 50 g
Vinegar – 1 – 2 tbsp
Water – 4-5 cups
Salt to taste

Instructions

Clean, wash and finely shred the spinach leaves and the spring onion with the tops.
String, wash and dice the French beans.
Peel, wash and dice the carrot.
Peel and crush the garlic.
Wash and slice the mushrooms.
Wash, de-seed and dice the capsicum into medium sized pieces.
Microwave the diced carrots and beans on high (100%) for 8 mins with 2 cups of water.
Heat oil in a large pan and add the crushed garlic and spring onion. Saute.
Break the dry red chillies into 4-5 pieces and add it to the garlic and spring onions.
Saute for a minute or till the garlic starts turning golden.
Add the shredded spinach and the diced capsicum and continue sauteing for another 3-4 mins
Add the microwaved veggies along with the water.
Add more water to adjust the volume and consistency of the soup.
Add salt and bring it to a boil.
While the soup is on the boil, heat a pan of water with some salt and cook the noodles. Drain and run the noodles under cold water.
Take the soup off heat and add vinegar.
In a bowl place some noodles and ladle soup over it.
Serve hot.

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