Easy noodle soup

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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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• lulu

  05 September 2011

  lulu commented on this recipe

  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!

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• joyce

  06 May 2013

  joyce rated and commented on this recipe

  

  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.

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http://www.bbcgoodfood.com/recipes/11679/

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, sugar 7g, salt 2.03 g

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