healthy wednesdays – noodle/bihun soup

Back in university, I would normally pick one day to be vegetarian. It was not so much of a diet fad as it was feeling like it would somehow make sure I get sufficient fiber in my system. I am not sure how it is for you guys, but sometimes I overthink and feel I am quite ill or feeling pretty down in general only to find out later on that all that was needed was a good poop session. As embarrassing as it is, the truth is the truth.

So, yes it’s important to have enough fiber and goodness in your system and I figured this helps one not feel so guilty about the other days when binge-eating occurs or you load up on fatty calories. However, we decided to implement HEALTHY WEDNESDAYS instead which is veggies, some seafood and eggs. No red meat or chicken but we shall see how it goes later on, if we decide to have just veggies.

Today was also a day where Mr Grumpy and I felt tired, so we figured would just cook at home. We made Chinese Noodle Soup with Shrimp and Mushrooms, which basically is just bihun soup. It’s funny sometimes when you google/pinterest recipes because you manage to learn a lot more about the bases of dishes and the fluff that surrounds it (like flavors, garnishes) which you can play with.

There are different types of noodle soups, like for example Westerners would have the Chicken Noodle Soup, which uses pasta and is generally for diets or sick people. Vietnamese have their Pho, which has star anise and cinnamon and is often accompanied with beef and the Thai have their tom yam soup. So when you say Asian Noodle Soup, be wary of what type of Asian noodles you happen to want at the time. Have seen some disappointed faces of my foreigner friends who order something and say ‘‘This is not what I was expecting…” or ”It’s different back home” hahaha. In Malaysia, you have so much variety…

You want cream-based? Yes, we have.

Clear soup? But of course!

Coconut based? Again, a yes.

But one thing they all have in common is the sense of comfort you get from a bowl of noodles in hot soup. Whether you’re sick or tired or it’s cold outside, I love it as a yummy option and more so when it’s clear soup. Anyway, here is what the noodles from tonight looked like, have also included the recipe in case you would like to try it out (makes 2 servings).


  • 2 cloves of garlic
  • An inch of ginger, chopped
  • 2 cups water
  • 2 Knorrs chicken bouillon cubes
  • Some bak choy/sawi
  • Carrots (I used baby ones, but a small/medium carrot would do)
  • Handful of cooked peeled prawns
  • Button mushrooms
  • Snow peas
  • Bihun noodles (Vermicelli)
  • Sesame oil
  • 2 Cili Padi (bird’s eye chilli), chopped
  • Coriander
  • Salt and soya sauce (optional)
  1. Put the vermicelli in hot water for about 5 minutes, strain and put aside.
  2. Put the chicken bouillon cubes and water into a pot and let it simmer until the cubes have fully dissolved. At this part, you can use chicken/vegetable broth if you prefer (store bought or home made) *this is just the lazy/I had no time to make broth version*. Put aside.
  3. In another pot, heat up sesame oil and stir in the ginger alongside garlic until fragrant. Add in the bak choy, mushrooms, snow peas and carrots and cook for 1 to 2 more minutes. Add in prawns. If prawns are not cooked, just stir till they turn pink.
  4. Pour the broth made into the pot and add in the coriander and cili padi. Simmer for about 7-10 minutes on low/medium heat. Season accordingly with the salt and soya sauce.
  5. Separate the noodles into bowls and pour the soup into both. Time to eat!

**The thing about this recipe is that you can change the quantities and types of ingredients used, according to your taste. If you don’t like mushrooms or carrots, they do not have to go in, you can replace it if you like. I also used coriander instead of spring onions and preferred to have it with prawns instead of chicken. You can also add as much chilli (and they can be the normal red/green chillis) or noodles as you like.

For the record, including prep time, this took about 20 minutes in total to make.

Here’s a close up of the speedy meal! If you try the recipe, I hope you enjoy it. 🙂


“Part of the secret of success in life is to eat what you like and let the food fight it out inside.” ― Mark Twain


3 thoughts on “healthy wednesdays – noodle/bihun soup

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