Lazy day noodle soup

Poh Ling Yeow shares her Lazy Day Noodle Soup at Regional Flavours.

One of Australia’s best-loved cooks, Poh Ling Yeow will introduce Regional Flavours visitors to some of the fresh local produce from Logan as the region’s Food Ambassador.

You’ll see her on the Piazza main stage and the Queensland Taste stage.

In terms of speed and convenience, Poh said the recipe for noodle soup was right up there with two-minute noodles for a really lazy lunch or dinner.

“I always have the ingredients in the fridge or freezer,” Poh said.

“It’s a dish that my Great Aunty Kim must have made me over a hundred times with slight variations, but Jono and I love it with the unique bounce of fish tofu.”

You can find this recipe and many more of Poh’s favourites in the recipe book Same Same But Different, published by Harper Collins.

Poh’s Lazy Day Noodle Soup


  • 125g dried rice vermicelli or any type of dried rice noodle
  • 2 cloves garlic, peeled, crushed
  • 1 tbsp vegetable oil
  • 2 cups (500ml) neutral chicken stock
  • 2 tbsp shaoxing rice wine* (optional)
  • 12 pieces fish tofu*
  • 1 tbsp fish sauce
  • 8 prawns, shelled, deveined and butterflied
  • 6–7 iceberg lettuce leaves, torn into smaller pieces or any Asian greens a few sprigs of coriander


  1. Cover the dried noodles with cold water and soak for 20–30 minutes, then plunge them into a pot with plenty of boiling water. If you have a thicker noodle you may have to let it boil for a few minutes further but if you are using the very thin kind, dipping into the boiling water for a second will be enough as you want the noodles to retain some bite. Drain in a colander and rinse under cold running water then set aside.
  2. Combine the garlic and oil in a medium saucepan over medium heat and sauté garlic until golden. Add the chicken stock, Shaoxing rice wine, fish tofu and fish sauce and bring to the boil, then add the prawns. Simmer until the prawns are cooked through, then remove from the heat and add the lettuce, making sure all the leaves are submerged.
  3. To serve, divide the noodles and soup into two bowls and garnish with coriander sprigs.

*Available from Asian grocers. Shaoxing rice wine is available in some supermarkets.