Instructions: INTRO:
*Serves 2 to 4. Egg noodles are a simple and comforting food, plain, homey, nutritious, and satisfying. Combined with soup, their virtues are magnified and when we add a touch of Southeast Asian zest - lime juice and fish sauce - the result is a wholesome soup that can serve as a light lunch for two or as a soup starter for any meal.

PREP: If you are using fresh noodles, blanch them for 3 to 5 minutes in a large pan of boiling water, then immerse in cold water. If you are using dried noodles, cook in boiling water for 4 to 5 minutes. Drain the noodles, cool in cold water until required.

Put the stock into a pot and bring it to a simmer. Add the rest of the ingredients and simmer for 5 minutes. Drain the noodles and add them to the soup. Bring the soup back to simmering and serve at once.

NOTES : Heres a soup from ken hom - broad noodles can be used. Kens recipes tend to be lower - rather than low fat, so you would need to tweak this recipe - reduce oil to just enough to be aromatic.

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