AT A GLANCE
Noodles don't always have to be Asian-flavoured - this refreshing Mexican soup is a case in point. Canned tomatoes are often used in dishes like this, but we've opted to use fresh ones while they're still so great; if you want to skip the dicing, though, use a couple of tins of chopped tomatoes. Plenty of lime, extra chilli and sliced avocado can only make things better.
|01||Heat half the oil in a large saucepan over medium-high heat, add onion, garlic and chilli, and sauté until translucent (2-3 minutes). Add spices and stir until fragrant (30 seconds), then transfer to a blender, add tomatoes and stock, and blend until smooth.|
|02||Heat remaining oil in the same saucepan over medium-high heat, add noodles and stir until golden brown (1-2 minutes). Add tomato mixture and 400ml hot water, season to taste and bring to a simmer. Reduce heat to medium and simmer until soup thickens and noodles are tender (8-10 minutes). Squeeze in lime juice, season to taste, and scatter with coriander and extra chilli. Serve with sliced avocado and extra lime wedges.|