Chinese chicken noodle soup recipe
information
Calories per serving 270.
ingredients
150 g (5 1/2 oz) cooked chicken
50 g (1 3/4 oz) fine egg noodles
600 ml (2O fl oz) hot chicken stock
2 tablespoons soy sauce
1 tablespoon tomato ketchup
50 g (1 3/4 oz) mange tout peas, halved
4 spring onions, sliced into long, thin strips
75 g (2 3/4 oz) baby sweetcorn, halved
75 g (2 3/4 oz) fresh beansprouts
1 tablespoon chopped fresh coriander, to garnish
50 g (1 3/4 oz) fine egg noodles
600 ml (2O fl oz) hot chicken stock
2 tablespoons soy sauce
1 tablespoon tomato ketchup
50 g (1 3/4 oz) mange tout peas, halved
4 spring onions, sliced into long, thin strips
75 g (2 3/4 oz) baby sweetcorn, halved
75 g (2 3/4 oz) fresh beansprouts
1 tablespoon chopped fresh coriander, to garnish
method
1. Using two forks shred the chicken meat into thin strands and set aside.
2. Place the noodles in a large saucepan and pour in the hot chicken stock.
3. Stir in the soy sauce and tomato ketchup, and leave it to stand for 5 minutes.
4. Stir the noodles well and place the pan on the hob. Bring to the boil and add the shredded chicken, mange tout peas, spring onions, baby sweetcorn and beansprouts.
5. Simmer the soup for 5 minutes - the vegetables should remain crunchy.
6. Ladle the noodle soup into serving bowls and scatter with fresh coriander
2. Place the noodles in a large saucepan and pour in the hot chicken stock.
3. Stir in the soy sauce and tomato ketchup, and leave it to stand for 5 minutes.
4. Stir the noodles well and place the pan on the hob. Bring to the boil and add the shredded chicken, mange tout peas, spring onions, baby sweetcorn and beansprouts.
5. Simmer the soup for 5 minutes - the vegetables should remain crunchy.
6. Ladle the noodle soup into serving bowls and scatter with fresh coriander
serving amount
serves 2.
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