- serves 2 people
- preparation 5 minutes
- cooking 15 minutes
- difficulty Easy level
Ingredients
- 500 ml water
- ½ brown onion, quartered
- 3 cloves garlic, sliced
- 8 lemon myrtle leaves
- 5 anise myrtle leaves
- ½ tsp pepper berries
- 3 bunches Warrigal greens
- 2 packets instant noodles
- 20 ml soy sauce
- 15 ml sesame oil
- River mint leaves, sea celery leaves and finger limes, to garnish
Instructions
- Boil water in a saucepan. Turn off and add onion, garlic, lemon myrtle, anise myrtle and pepper berries. Bring to the boil then turn the heat off and leave to steep for 10-15 minutes.
- Remove the leaves from the stock, and bring to a simmer before adding instant noodles and Warrigal greens leaves. Simmer for 2-3 minutes or until the noodles are soft.
- Serve in a large bowl. Pour over a little sesame oil and soy sauce and top with finger limes, sea celery or river mint leaves, and a sprinkle of ground pepper berries, optional, before serving.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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