Dinner Eater Lunch

Chinese-inspired Vegetable Noodle Soup

Photo by Buenosia Carol on Pexels.com

Broth Ingredients

Ginger and garlic julienne
Shaoxing wine
Rice vinegar
Soy sauce
Sesame paste
Pinch sugar

Vegetable Ingredients

Carrot and celery, julienne
Frozen peas


  1. Put all above ingredients in a pan, bring to a boil and simmer
  2. Cook buckwheat noodles, drain and rinse
  3. Add veg into broth, simmer for a few minutes, keep veg crunchy
  4. Add cooked noodles and stir

Alexis Williams is a writer and a freelance proofreader/editor. She currently lives in Oman with her husband who is a full-time elementary school teacher and photographer/visual artist. Please don't hesitate to visit the About Me & Contact Info page to learn more about Alexis and how to communicate with her directly. Also, don't forget to follow her page!

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