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Angel Hair Pasta Soup

   

Angel Hair Pasta Soup

Check Out: Stir-fried Egg Noodles Recipe

Cooking for one can be quite a hassle, so I usually have to settle for “fast food” like takeaway, instant noodles or a bowl of museli with milk. It’s not that I hate instant noodles or fast food, I love them. But sometimes I do like the idea of cooking for one. So this is one of my “fast-to-cook-and-good-to-eat” meals when I’m home alone. And it’s almost a non-recipe. Very fast, delicious and you can clear whatever ingredients (such as yong tau foo, frozen dumplings, dried seaweed, meat balls, leftover roast meat) you have in the fridge.  The trick for me is to use angel hair pasta which is to me, like the western version of our local bee hoon (rice vermicelli) with its long thin strands of noodles. They usually cook in 2 minutes, just like instant noodles. My pantry, for this reason, is always well-stocked with angel hair.

15-Minute Angel Hair Pasta Soup Recipe

This is a great recipe for clearing whatever ingredients any leftover ingredients in the fridge.

Serves: 1

Prep Time: 5 mins

Cook Time: 10 mins

Ingredients

  • 1 serving (about 80 grams) angel hair pasta (Capelli d'angelo)
  • any ingredients you have in the fridge (for me, pacific clams baby bok choy)
  • water and salt to cook the pasta
  • 300ml home made soup stock (or cheat with plain water and seasoning cube)

Directions

  1. Bring a pot of salted water to a boil. Then add angel hair pasta and cook according to the package instructions (usually 2 minutes). Drain the pasta and set in a soup bowl.
  2. Add soup stock to another soup pot. Bring to the boil. Blanch whatever ingredients you have in the soup stock until cooked (for my clams - 30 seconds; veg - 10 seconds). Most ingredients will cook in under 2 minutes.
  3. Pour the boiling soup and ingredients over the angel hair pasta. Garnish with sliced spring onions, chilli padi and/or fried shallots.
                                           

Leave a Comment





31 Responses to “Angel Hair Pasta Soup”

  1. Pepy @Indonesia Eats — August 14, 2010 @ 4:25 am

    Lovely soup, Wiffy!

    Reply

  2. jo — August 15, 2010 @ 12:00 am

    Delicious looking noodle dish. I would never have thought of using angel hair pasta this way. But then again I seldom buy this type of pasta as we usually like our pasta to be slightly thicker.

    Reply

  3. daphne — August 15, 2010 @ 6:23 pm

    That’s the beauty of angel hair pasta! it cooks super quick and healtier than instant noodles. A coincidence is that I have 1 packet of angel hair pasta and I do like your soupy way of preparing! =) I might have mine with garlic and chili though! hehee

    Reply

  4. Reeni — August 17, 2010 @ 8:55 am

    I love angel hair pasta! What a good idea to use it in soup. You have the best ideas!

    Reply

  5. Ju (The Little Teochew) — August 18, 2010 @ 4:47 pm

    Fast food that is actually good for you!

    Reply

  6. baobabs — August 18, 2010 @ 6:07 pm

    Once again, this reminds me of home. Mee sua that you’ve also listed. I remember eating it with two hard boiled eggs to celebrate my Chinese birthday of the lunar calendar for longevity. We stopped practising it years ago.. an alternative to soup base could be dried anchovies (ikan bilis). Sometimes i throw in tofu and mushrooms :)

    Reply

  7. Mrs. Mordecai — August 19, 2010 @ 2:38 am

    This is good stuff! I just made my own for lunch with celery and green pepper (what I had). Thanks for the great idea!

    Reply

  8. Beanie — June 12, 2013 @ 11:30 pm

    Hi Wiffy, where can we get the clams? The canned one?

    Reply

    • wiffy replied: — June 14th, 2013 @ 3:24 pm

      yup. The ones marked as “pacific clams”.

      Reply

  9. cquek — May 11, 2014 @ 11:18 pm

    I am bookmarking it.

    Reply