Easy noodle soup

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Good Food

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Recipe by Good Food

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1. 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.
2. 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.

241 kcalories, protein 18g, carbohydrate 36g, fat 4 g, saturated fat 1g, fibre 2g, salt 2.03 g

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• Coen83

  28 August 2009

  Coen83 rated and commented on this recipe

  

  this was a quick and easy soup, perfect if your in a rush

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• Beth

  10 November 2009

  Beth rated this recipe

  

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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

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 15 mins

Cook 8 mins

Low-fat

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

241 kcalories, protein 18g, carbohydrate 36g, fat 4 g, saturated fat 1g, fibre 2g, salt 2.03 g

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