Chicken Noodle Soup -

Chicken Noodle Soup

This version of classic Chinese soup uses buckwheat noodles instead of egg noodles. As the soup contains plenty of carbs, it is best eaten as a main meal.

Ingredients

225g (8oz) buckwheat noodles
1 teaspoon sesame oil
1 teaspoon vegetable oil
½ teaspoon grated fresh root ginger
1 garlic clove, finely chopped
½ teaspoon chilli, diced
3 spring onions, sliced
4 tablespoons reduced-salt soy sauce 2 teaspoon liquid honey
1.2 litres (2 pints) chicken stock
Freshly ground black pepper
175g (6oz) cooked chicken, shredded
1 tablespoon chopped coriander leaves

Details

Serves: 4

Method

Cook the noodles in boiling water until tender: this should take about 4 minutes. When the noodles are cooked, drain and refresh in cold water.

Meanwhile, in a saucepan, heat both the oils over a medium heat. Add the ginger, garlic, chilli and spring onions and cook for 3 minutes, stirring constantly. Add the soy sauce, liquid honey and chicken stock, then bring to the boil and simmer for 3 minutes. Season with black pepper to taste.

Add the noodles to the soup, then add the cooked chicken and coriander. Reheat for 2 minutes before serving.

Per serving:- 326 kcals, 7g fat, 1g saturated fat, 47g carbohydrate, 1.06g sodium

Related food category:

• Soup