Noodle Soup

On a mildly chilly afternoon today, my plan was to sit with a bowl of hot spicy soup and a good book. It is particularly cloudy outside but I am hoping there is going to be no rain. As I sip through the yummy soup, I thought I'd write a few quick lines for my friends to try it at home.

Ingredients:
Rice Noodles
Chicken Broth
Chopped vegetables - Broccoli, Carrots, Beans, Corn, Pea, Mushrooms
Onion - chopped
Shrimps - boiled, peeled and de-veined
Stir Fry Sauce
Chilli Garlic Sauce
Corn Powder

Recipe:
In a big pot, bring some water to a boil and add the rice noodles. Cook them as per instructions on the type of rice noodle category. Once cooked, drain the water from the rice noodles.

In a separate pan, add a tablespoon of oil. Add chopped onions and fry for 2 minutes. Add the chopped vegetables and the boiled shrimps and fry along with the onions. Add some salt to taste. After 5-6 minutes, add a tablespoon of stir fried sauce to the wok and a tea-spoon of chilli garlic sauce/paste. In another 2 minutes, add the chicken stock and let it boil. Add the noodles to the boiling gravy.

In a bowl, add a tablespoon of corn powder and 2 tablespoons of water and mix it well. Add the mixture to the soup while constantly stirring with a spoon to avoid clods. Cook for 2 minutes and the soup will be ready. Serve hot and enjoy with a piece of garlic bread.