Ingredients
- 1.2 litres of water in total
- 2 heaped tablespoons chicken stock powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon parsley flakes
- 1-2 tablespoons of butter
- 2 handfuls (approx 1/2 cup) of vermicelli noodles
To serve: Fresh parsley & a lemon wedge
Method
- In a jug combine the stock powder, garlic powder, onion powder, turmeric & parsley flakes. Add water & whisk. Set aside.
- In a small jug, melt butter & add noodles. Toast them but don’t allow them to get any colour, add the stock mixture. Bring to the boil & simmer for 10min.
