Easy Noodle Soup
Relax and unwind with this easy and comforting chicken noodle soup. The aromatic blend of ginger, garlic, and soy sauce infuses a rich flavor into the low-salt vegetable stock. This dish is perfect for cozy nights in or as a nourishing meal on-the-go. Just a few simple steps to a delightful and satisfying meal that will warm you from the inside out.
— Constant Cookbook
Ingredients
- 500ml low salt vegetable stock (from a cube is fine)
- small piece fresh root ginger , grated
- 1 garlic clove , grated
- 2 tsp soy sauce and 2 tsp sugar
- 85g leftover cooked chicken , shredded
- handful mixed vegetables (try beansprouts, sweetcorn, sliced carrot and mangetout)
- 150g pack straight-to-wok noodles (or use 85g/3oz dried, cooked according to pack instructions)
- 2 spring onions , sliced, to serve
- juice 1 lime
Instructions
- Put stock, ginger, garlic, soy sauce and sugar in a saucepan, then heat. Simmer for 5 mins. Take off the heat, pour into a microwave-safe bowl, then cool. Throw in chicken and veg, cover, then chill for up to a day.
- When ready to eat, remove from fridge, then add the cooked noodles. Microwave on High for 2 mins, stir, then cook for 1 min more or until piping hot. Divide between two bowls or mugs, sprinkle with spring onions and add the lime juice.
Cook Time
8M
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 241 calories
- Fat Content: 4 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 36 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 18 grams protein
- Sodium Content: 2.03 milligram of sodium
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