Chinese chicken noodle broth
A simple alternative to that greasy chow mein your local takeaway serves up - and just as nice
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 10 minutes
- Heat the stock, soy sauce and sesame oil in a saucepan and cook the noodles and mushrooms in the stock for 2 minutes.
- Add the chicken and spinach and heat through for a few more minutes.
- 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.
Recipe from olive magazine, November 2007.
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http://www.bbcgoodfood.com/recipes/4802/
http://www.bbcgoodfood.com/recipes/4802/
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 10 minutes
Ingredients
- chicken stock , cube or concentrate, made up to 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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14 November 2007
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21 November 2007
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21 November 2007
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21 November 2007
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21 November 2007
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06 December 2007
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