Noodle soup with pak choi and Tulip Quick Bites

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Noodle soup with pak choi and Tulip Quick Bites

  • 25 min
  • 2 people


  • 4.4 oz Tulip Quick Bites
  • 1 cup rice noodles
  • 2 pak choi
  • 2 ripe tomatoes
  • 4 tbsp cooked black beans
  • 1 red onion
  • 3 cloves cloves garlic
  • 1 lemon
  • 10 sprigs coriander
  • 10 pea shoots
  • 2 cups full-bodied poultry bouillon
  • 0.2 cup soy sauce
  • 1.8 oz freshly grated ginger
  • Salt
  • Freshly ground pepper
  • Wooden skewers
Print recipe

Difficulty: Easy


  1. Cook the rice noodles according to packet instructions and rinse in plenty of cold water.
  2. Drain the Quick Bites and put the pieces of meat on skewers. Bake in a preheated oven for 10 minutes at 180°C / 350°F.
  3. Cut the ripe tomatoes into coarse cubes and thinly slice the red onion, garlic and coriander.
  4. Remove the pak choi from the stems and split the biggest leaves.
  5. Toss with tomatoes, beans, red onion, garlic, lemon juice, coriander and pea shoots. Season the mixture with salt and freshly ground pepper.
  6. Heat up the bouillon and season with soy sauce, ginger, salt and freshly ground pepper.
  7. Stir the noodles and vegetables into the bouillon and heat for about 1 minute.
  8. Distribute the mixture in two bowls and top with a skewer of Quick Bites. Serve right away.