Easy noodle soup

Easy noodle soup

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(3 ratings)

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Cooking time

Prep: 15 mins Cook: 8 mins

Skill level

Easy

Servings

Serves 2

This quick and easy soup is the perfect lunchtime meal for kids - satisfying and healthy too

Nutrition and extra info

Nutrition info

Nutrition

kcalories
241
protein
18g
carbs
36g
fat
4g
saturates
1g
fibre
2g
sugar
7g
salt
2.03g

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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Method

  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.

Recipe from Good Food magazine, August 2009

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Comments

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joyce040557's picture
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I make this quite regularly on Sunday for lunch at work during the week, makes enough to last for 3 days. I do it a bit differently to the recipe instructions... I make the stock etc first, then put to one side. Cook egg noodles, once those are done dry fry the veg for a minute or so, just to soften slightly. Mix the veg and noddles and pour the stock over! Always tastes lovely, nice with prawns too.

veronicad's picture

Very tasty, however not that quick, was halfway through prep on a late monday evening after sports and school when I realised it had to be left overnight!

coen83's picture
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this was a quick and easy soup, perfect if your in a rush

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