2 Quebec zucchini or 8 Quebec mini-summer squashes
1 medium onion, diced
1 clove garlic, finely chopped
1 dried chilli, ground
200 g of Chinese noodles
Fresh ground pepper
30 ml (2 tbsp.) olive oil
Wash and cut the vegetables into pieces. Bring the chicken stock to a boil in a pot. Add the garlic, onions, chilli, vegetables and a pinch of salt. Cook over a high heat for 8 minutes. Add the noodles and remove from the heat. Allow the soup to sit for 2 to 3 minutes longer to allow the noodles to soften. Add olive oil and fresh ground pepper.
There are many Quebec vegetables that work well with Asian inspired dishes: zucchini, eggplant, mushrooms, bok choy, carrots and beans. In a stir fry, salad, soup or an imperial roll, take your taste buds on a trip around the world!