10 MINUTE ORIENTAL CHICKEN NOODLE SOUP

edited 14/6


A HEARTY MEAL IN MINUTES



This bowl is a filling meal with slices of tender chicken, crunchy vegetables and soft egg noodles in a savoury broth. The recipe is another devised for one person but easily doubled, trebled or quadrupled.


Serves: 1
Cost: £1.50


Ingred:
1/3 - 1/2 a chicken breast, skin off
1 nest of egg noodles
1/2 litre of stock, preferably home made but cubes or granules are fine
40 gm tenderstem broccoli, washed
2 brown mushrooms, thinly sliced.
2 tsp lime juice
1 tsp grated ginger
1/4-1/2 tsp reduced-salt soy
a shot of tabasco sauce (opt)
spring onions and toasted sesame oil (opt) for garnish.

Method:
1.  Pour boiling water over egg noodles; leave for 5 min; drain 
2.  Slice the chicken breast thinly across the grain (ie along its width, not its length)
3.  Bring the stock to the boil; add ginger, lime juice and tabasco if using.
4.  Add broccoli; boil for 1 minute.
5.  Add chicken slices, turn heat down to med high and cook for two minutes or until the chicken is no longer pink and the broccoli tender.
6.  Add drained noodles.
7.  Serve with thinly sliced green onions for garnish, and add a little toasted sesame oil if using.  

Tip:  

• for added interest, dribble in a beaten egg before serving
• this recipe also works well with fish or firm tofu but both should be marinated for 10 minutes in a mix of 1 measure of sherry to 1/2 of reduced-salt soy to 1/2 grated ginger to 1/2 grated garlic.  (Eg 2 tsp sherry; 1 tsp low-salt soy; 1 tsp grated ginger, 1 tsp grated garlic) 
• for photo, see Fresh Noodle Soup with Broth

These recipes have been developed by B  Lee/ Bright Sun Enterprises.  They may not be reproduced, in any form, without the author's written permission.