Asian chicken noodle soup

Asian chicken noodle soup

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(1 ratings)

Prep: 20 mins Cook: 15 mins

Easy

Serves 6

This Asian noodle broth is gently infused, releasing the flavour of all the aromatics. We recommend making double and enjoying reheated the next day

Nutrition and extra info

Nutrition: per serving

  • kcal297
  • fat6g
  • saturates1g
  • carbs29g
  • sugars5g
  • fibre3g
  • protein28g
  • salt3.8g
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Ingredients

  • 4 boneless skinless chicken breasts
  • 60ml sake (if you don't have sake, use vodka)
  • thumb-sized piece ginger, peeled and sliced into matchsticks
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 3 spring onions, finely sliced on the diagonal, and white and green parts separated
  • 150ml soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 4 tsp sesame oil
  • 2 garlic cloves, grated
  • 600g thick white noodles (such as udon)
  • 2 large long red Serrano chillies, seeds left in and sliced on the diagonal
  • 1 large egg, beaten
  • small pack coriander
  • 2 tbsp toasted sesame seeds
  • seaweed flakes, to serve (optional)
    Seaweed

    Seaweed

    see-weed

    No matter what the shape or size, and whatever their colour,

Method

  1. Slice the chicken breasts into strips about 1cm wide and the full length of the breast. Briefly marinate the chicken in the sake and leave to one side for a few mins.

  2. Mix the ginger with the whites of the spring onions, soy sauce, sesame oil and garlic.

  3. Put 2 litres of water in a saucepan and bring to the boil. Pour in the ginger soy mixture, reduce the heat and cook just below a simmer for 5 mins.

  4. Add the chicken and sake mix, noodles and chillies to the stock and turn the heat up. As soon as the broth comes to the boil, turn off the heat. Slowly pour the egg into the broth, stirring all the time. Add the green parts of the spring onions and stir through. Leave to sit for 2 mins.

  5. Ladle the soup evenly into six bowls. Sprinkle with the toasted sesame seeds and coriander, with a few seaweed flakes, if you like.

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Comments, questions and tips

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stuartread001@m...
10th Feb, 2017
5.05
Fantastic flavour, deep and meaty with great spice
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