
Cook a Chinese-inspired chicken noodle soup in just over half-an-hour for a hearty dinner. Using pickled ginger and leftover roast chicken makes it special
Nutrition and extra info
Nutrition: Per serving
- kcal265
- fat4g
- saturates1g
- carbs30g
- sugars7g
- fibre5g
- protein19g
- salt1.8g
Ingredients
- 1 tbsp honey
Honey
huh-neeHoney is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- 3 tbsp dark soy
- 1 red chilli, sliced
- 1l chicken stock (ideally from our pot-roast recipe)
- 80g leftover roast chicken (optional)
Chicken
chik-enChicken's many plus points - its versatility, as well as the ease and speed with which it…
- 20g pickled pink ginger or normal ginger, peeled and finely sliced
- ½ Chinese cabbage, shredded
- 300g pouch straight-to-wok thick noodles
- 4 spring onions, sliced
Spring onion
sp-ring un-yunAlso known as scallions or green onions, spring onions are in fact very young onions, harvested…
Method
Drizzle the honey over the base of a large saucepan and bubble briefly to a caramel, then splash in the soy, bubble, add half the chilli and the chicken stock and simmer for 5 mins.
Add the chicken, if using, and ginger, and simmer for another 5 mins. Stir in the cabbage and noodles and cook until just wilted and the noodles have heated through. Ladle into bowls and sprinkle over the remaining chilli and the spring onions.
Comments, questions and tips