Try this easy spring veggie noodle dish

Spring is around the corner and we can’t wait! To celebrate, we’re dipping into this wonderfully light veggie broth with ALL of the baby veg, ‘cause we’ve never met a baby vegetable we didn’t love.


Easy spring veggie noodle dish

Serves 4
Preparation: 15 minutes 
Cooking: 20 minutes   


  • 1 each Woolworths Prepared Turmeric, Garlic, Ginger and Garlic cubes 
  • 2 T olive oil
  • 2 x 500 ml cartons Woolworths Organic Chicken Stock
  • 150 g Woolworths Rice Vermicelli Noodles
  • Spring veggies, for serving (e.g. baby beetroot, baby rainbow carrots, radishes, baby kale) 
  • Lime or lemon juice, for serving
  • Soya sauce, for serving (optional) 



  1. Place the aromatics and olive oil in a saucepan and gently fry until lightly golden and fragrant. 
  2. Add the chicken stock and bring to a boil. Add the rice noodles and the hardier vegetables such as the baby carrots and beetroot. Simmer for 10 minutes, or until the noodles are tender and the veggies are cooked but still crunchy. 
  3. Add the radishes and any other softer greens such as sugar snap peas or baby corn, then remove from the heat. 
  4. Ladle into bowls, squeeze over lemon or lime juice and season with a dash of soya sauce if you like. 

Feeling inspired?