My kids love Chinese Noodle Soup (AKA: Kung Fu Panda Soup) & I love that it’s ready in less than 30 minutes! A perfectly healthy & frugal weeknight meal with authentic Asian flavors. Serve with my Instant Pot Beef and Broccoli.
4 oz fettuccine or spaghetti noodles, broken into 2” pieces
1/4 head green cabbage, shredded
2 oz mushrooms, sliced thinly
1 lime, cut into wedges (optional)
4 green onions, green parts sliced (optional)
1/2 bunch cilantro, chopped (optional)
salt & pepper, to taste (optional)
Instructions
In a large pot, bring 8 cups water + 4 Tbsp soy sauce + ½ tsp sesame oil + 1/8 tsp crushed red pepper flakes + 2 tsp sugar + 1 clove ginger to a boil. (If your family likes it spicy, add the remaining 1/8 tsp crushed red pepper flakes.)
Meanwhile, start preparing the vegetables and add them to the soup in the order listed. (Tip: I slice/shred as the broth comes to a boil and just add each ingredient in as it’s ready.)
The soup is done when the noodles are cooked through, about 10-15 minutes.
Serve with optional lime wedge, green onion, cilantro, salt and pepper.