Teriyaki prawn & noodle broth

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1. Pour the stock into a large pan and heat until just simmering. Stir in the ginger and teriyaki marinade or soy sauce and then add the five-spice powder for a real flavour hit.
2. Add your chosen noodles and cook for 3-4 minutes, giving them a gentle stir to loosen them up every now and then. Tip in the stir-fry vegetables and mushrooms, cook for a couple of minutes, and then add the cooked chicken and simmer for a further 1-2 minutes.
3. Season the soup to taste and serve it as soon as possible. Ladle into 4 warmed bowls and sprinkle with the sesame seeds. Put the chilli sauce bottle on the table, so that everyone can fire up their soup with more heat if they want to.

PER SERVING (with egg noodles)

124 kcalories, protein 6g, carbohydrate 21g, fat 2 g, saturated fat 0g, fibre 2g, salt 2.6 g

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• Chris

  10 January 2008

  Chris rated and commented on this recipe

  

  Really tasty but add rice noodles at the end or they go mushy, also add sliced radishes. Best with prawns, not "chicken"???

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• Bex

  08 February 2008

  Bex rated this recipe

  

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• easy treats

  22 June 2008

  easy treats rated and commented on this recipe

  

  Well its somewhat bizarre that the recipe for 'prawn broth' includes no prawns in the recipe but does include chicken! I made it with prawns instead and it very tasty if a little salty for me!

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Ingredients

• 1.4l hot vegetable stock (we used Marigold Swiss vegetable bouillon powder)
• 1 tsp grated fresh root ginger
• 2 tbsp teriyaki marinade or light soy sauce
• ½ tsp Chinese five-spice powder
• 85g fine egg or rice noodles
• 300g fresh stir-fry vegetables
• 85g mushrooms (any type), halved or sliced
• 100g skinless roast chicken , torn into shreds
• 1 tsp sesame seeds
• chilli sauce , to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 20 mins

Low-fat

Ingredients

• 1.4l hot vegetable stock (we used Marigold Swiss vegetable bouillon powder)
• 1 tsp grated fresh root ginger
• 2 tbsp teriyaki marinade or light soy sauce
• ½ tsp Chinese five-spice powder
• 85g fine egg or rice noodles
• 300g fresh stir-fry vegetables
• 85g mushrooms (any type), halved or sliced
• 100g skinless roast chicken , torn into shreds
• 1 tsp sesame seeds
• chilli sauce , to serve

PER SERVING (with egg noodles)

124 kcalories, protein 6g, carbohydrate 21g, fat 2 g, saturated fat 0g, fibre 2g, salt 2.6 g

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