Golden noodle soup with soft-boiled eggs

Kids can learn how to cook noodles and boil an egg with this simple noodle soup recipe. If they like spice, they can add chilli too

  • Prep:15 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 714
  • fat 29g
  • saturates 15g
  • carbs 83g
  • sugars 0g
  • fibre 7g
  • protein 26g
  • salt 2.7g


  • 4 medium eggs
  • 400g egg noodles
  • 2 tbsp vegetable oil
  • 2 large garlic cloves, crushed
  • 1 tbsp ginger purée
  • 2 tsp turmeric
  • 400ml low-salt stock, made with 1 low-salt chicken stock cube or 1 tbsp concentrated low-salt liquid stock
  • 2 x 400g cans reduced-fat coconut milk
  • 3 tbsp reduced-salt light soy sauce
  • 1 tbsp light brown soft sugar
  • 150g sugar snap peas
  • small bunch of spring onions
  • small handful of coriander leaves
  • small saucepan
  • slotted spoon
  • medium-sized saucepan
  • colander
  • measuring spoons
  • garlic crusher
  • wooden spoon
  • measuring jug
  • tin opener
  • chopping board
  • sharp knife


  1. Bring a small saucepan of water to the boil and carefully lower in the eggs using the slotted spoon. Set a timer for 7 mins if you like your eggs a little runny in the middle, or 8 mins for a set yolk. Have a bowl of cold water nearby. When the timer beeps, scoop the eggs from the hot water using your spoon and plunge them into the cold water. Set aside to cool.

  2. Fill a medium saucepan with enough water to come halfway up the side of the pan. Bring the water to the boil over a high heat, reduce the heat, then lower in the noodles and season the water with a pinch of salt. Cook for 5 mins, or until just cooked – test one noodle to see if it’s done. Drain the noodles and drizzle over 1 tbsp oil while they’re in the colander. Toss the oil through the noodles to prevent them from sticking together.

  3. Peel the garlic cloves and crush them to a paste using a garlic crusher.

  4. Pour the remaining 1 tbsp oil into the medium saucepan (no need to wash it first), and turn the heat to medium. Add the garlic and ginger, stirring for 1 min until sizzling, then add the turmeric and stir for another 30 secs.

  5. Add the stock, coconut milk, soy sauce and sugar to the pan. Bring to a gentle simmer and bubble, for 2 mins.

  6. Cut the sugar snap peas in half on an angle, then drop them into the hot soup and cook for 1 min. Thinly slice the spring onions.

  7. Divide the noodles between four shallow bowls. Use a ladle to spoon over the hot soup and sugar snap peas. Carefully peel the eggs, then cut them in half and serve 2 halves on top of each serving of noodles, before scattering with the spring onions and coriander.

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