- Pint of tap water
- Either light or dark soy to taste
- Rice noodles (150g)
- Fresh vegetables according to the season – a mix of colours if possible (peppers, chilli, carrot, peas in pod, mushrooms…even leftovers)
- Dulse or similar seaweed
- Stock cube or gel for broth
- Sesame oil – table spoon only
Dice the vegetables into 1/2 pieces
Dice the chilli finely
Lightly fry vegetables and chilli for two minutes, stir frequently.
Add pint of water and rice noodles
Add Dulse. Simmer for five minutes.
Serve fresh from the pot.