Home

Chinese chicken noodle soup

Calories per serving 270.

ingredients

serves 2.
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

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

What did you think?

7 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved