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10 minutes
8 minutes
18 minutes
- 1 140g jar corn kernels
- 62.50 ml sliced water chestnuts, drained
- 50g rice vermicelli noodles
- 8 (about 60g) snow peas, trimmed, diagonally sliced
- 375ml (1 1/2 cups) hot water
- 250ml (1 cup) vegetable liquid stock
- 2 green shallots, trimmed, thinly sliced
- In a medium saucepan, mix together corn kernels, water chestnuts, noodles, snow peas, water, vegetable stock, and soy sauce. Cover and bring to a boil over medium-high heat. Simmer on medium heat, covered, for 4-5 minutes until the noodles are tender.
- Transfer the noodles to the serving bowls using tongs. Pour the hot broth over the noodles and garnish with green shallots.
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