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Asian Chicken Noodle Soup

by noshnosh (follow)
Chicken (692)      Asian (483)      Soups (6)     
With autumn well under way, now is the perfect time to start pulling out the old soup recipes. Spice up the winter favourite with this Asian inspired broth and noodle combination that is sure to win all over and become a family staple.

A winter winner!

I recommend you make double and freeze the remainder for those nights when you need a quick and healthy dinner on the table in no time.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes: 6 servings

450g Hokkien noodles
1 tbsp peanut oil
1 tsp ginger, minced
1 tsp garlic, crushed
2 tsp chili, finely chopped
6 cups reduced salt chicken stock (or homemade)
500g chicken breasts, trimmed
2 tbsp light soy sauce
1 tsp sesame oil
3 tsp brown sugar
1 bunch spring onions, roughly sliced
1 bunch bok choy/ pak choy, chopped
coriander, to serve

Cover the Hokkien noodles completely with boiling water and allow to sit until tender. Drain and set aside.

Heat the peanut oil in a large pot over a medium heat. Once warm, add ginger, garlic and chili and cook for about 30 seconds.

Add half the stock and allow the ingredients to mix well, while bringing to the boil.

Reduce heat and add the chicken breasts. Cook until just cooked through and still tender.

Cook slow for succulent chicken.

Transfer chicken to a chopping board and slice into strips.

Add remaining stock, soy sauce, sesame oil and sugar to the pot. Increase heat and bring to the boil.

Stir through spring onion and bok choy, and cook until the leaves wilt and turn deep green.

Finally, return the chicken back to the soup and add the noodles. Serve steaming hot with a sprinkle of coriander, if desired.

Too easy!

I like this Recipe - 3
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