Chinese chicken noodle broth

Recipe uploaded by

olive magazine

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Recipe by olive magazine

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1. Heat the stock, soy sauce and sesame oil in a saucepan and cook the noodles and mushrooms in the stock for 2 minutes.
2. Add the chicken and spinach and heat through for a few more minutes.
3. Ladle the broth into bowls, scatter with chilli and serve.

Make it veggie

Replace the noodles with vermicelli pasta. For a veggie version, leave out the chicken and add more veg such as chopped cabbage and spring onions.

Latest comments and suggestions

• lisamary

  14 November 2007

  lisamary rated and commented on this recipe

  

  Thought this would be a really boring 'healthy' meal but actually thoroughly enjoyed it, will definitely be making it again and I'm so pleased it's so quick and easy to do after work.

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• Josef

  21 November 2007

  Josef rated this recipe

  

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• Ela

  21 November 2007

  Ela commented on this recipe

  I have tried this, and it is excellent for this weather. Try adding any green vegetables like french beans, pak choi, bean sprouts or soy bean sprouts, (I found this in the Chinese supermarket)

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• Ela

  21 November 2007

  Ela rated this recipe

  

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• Tina binder

  21 November 2007

  Tina binder commented on this recipe

  delighted to see this recipe. I love the ingredients. Will be making it soon. Many thanks. Nb: will also be trying it with seafood instead of the chicken. rating 9 out of 10

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• Gerry

  06 December 2007

  Gerry rated and commented on this recipe

  

  Loved it! An easy, healthy meal! And tasted absolutly great! :)

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• Stela

  16 January 2008

  Stela rated and commented on this recipe

  

  Absolutely fab light dish. I also added beansprouts and chopped spring onions. Yum

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• Dawn_B

  26 January 2008

  Dawn_B rated and commented on this recipe

  

  FAB FAB FAB! Try adding half a teaspoon of chinese 5 spice and soy sauce to taste;~) dxx

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• Baskerville

  10 August 2008

  Baskerville rated and commented on this recipe

  

  Very easy to make, I added a little more stock as we prefer more sauce with these sort of meals, also added a little garlic. I can easily see this work with added fresh prawns. All in all a very good dish which will not disappoint.

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• dandifiedviolence

  10 October 2008

  dandifiedviolence commented on this recipe

  add ginger and garlic, and serve the chilli doused in soy sauce alongside for people to add however much they want.

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• Jen

  21 October 2009

  Jen rated and commented on this recipe

  

  Loved how quick this was to make - perfect midweek dinner using leftover sunday roast.

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Ingredients

• chicken stock , cube or concentrate, made upto 600ml
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 50g fine egg noodles
• 100g shiitake mushrooms , halved
• cooked chicken breast , skinless and shredded
• 50g young leaf spinach
• 1 red chilli , deseeded and shredded

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Difficulty and servings

Serves 2

Preparation and cooking times

Ingredients

• chicken stock , cube or concentrate, made upto 600ml
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 50g fine egg noodles
• 100g shiitake mushrooms , halved
• cooked chicken breast , skinless and shredded
• 50g young leaf spinach
• 1 red chilli , deseeded and shredded

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