Chinese Chicken Noodle Soup
I don't think I have shared this one before. This is a lunch staple for us as I love noodle soup and this is all free and superfree with no need to use those precious Hex's or syns. It's really filling and quick and cheap to make. It's on my stove right now, so I thought I would share. I do tend to make it up a bit as I go along so I will pop down how I did it today.
Ingredients:
8 Chicken drumsticks skin removed. (if you don't like faffing about removing the meat once it's cooked you can pop in a chicken breast or two)
Bunch of Spring Onions (sliced)
2 carrots - finely sliced into sticks (if you can be bothered, otherwise just thin)
tub of mushrooms - diced
2 chicken stock cubes
2 tbsp Soy Sauce
1 tbsp Ginger
1 garlic clove - crushed
Pinch of 5 spice (optional)
Teaspoon of chilli powder or a fresh chilli or two depending on your taste - again optional.
Tin of sweetcorn or you can use baby fresh sweetcorn if you prefer, it's just what I had in the house.
Rice noodles (I like the flat ones, and I generally break them up so you don't look like the creature from the black lagoon when eating it)
Method:
1. Pop the chicken, stock cubes, around a litre of boiling water, 2 tbsp soy sauce (or however much you'd like) the ginger, garlic, 5 spice and chilli into a big pan. Set it simmering for around 15-20 minutes or until the chicken is cooked.
2. Remove the chicken from the liquid and shred it into little pieces.
3. Pop your chopped spring onions and finely diced carrot into the liquid and cook for a couple of minutes, you can also add your noodles at this point. Let the noodles nearly cook and then add your mushrooms, sweetcorn and shredded chicken towards the end for a minute or two.
This makes a really big batch - because I cannot be bothered to be cooking every day for lunch
This is how it turned out today:
Ingredients:
8 Chicken drumsticks skin removed. (if you don't like faffing about removing the meat once it's cooked you can pop in a chicken breast or two)
Bunch of Spring Onions (sliced)
2 carrots - finely sliced into sticks (if you can be bothered, otherwise just thin)
tub of mushrooms - diced
2 chicken stock cubes
2 tbsp Soy Sauce
1 tbsp Ginger
1 garlic clove - crushed
Pinch of 5 spice (optional)
Teaspoon of chilli powder or a fresh chilli or two depending on your taste - again optional.
Tin of sweetcorn or you can use baby fresh sweetcorn if you prefer, it's just what I had in the house.
Rice noodles (I like the flat ones, and I generally break them up so you don't look like the creature from the black lagoon when eating it)
Method:
1. Pop the chicken, stock cubes, around a litre of boiling water, 2 tbsp soy sauce (or however much you'd like) the ginger, garlic, 5 spice and chilli into a big pan. Set it simmering for around 15-20 minutes or until the chicken is cooked.
2. Remove the chicken from the liquid and shred it into little pieces.
3. Pop your chopped spring onions and finely diced carrot into the liquid and cook for a couple of minutes, you can also add your noodles at this point. Let the noodles nearly cook and then add your mushrooms, sweetcorn and shredded chicken towards the end for a minute or two.
This makes a really big batch - because I cannot be bothered to be cooking every day for lunch
This is how it turned out today:
That looks delicious and healthy! Thanks for sharing
Hi guys! I am new here I saw this great recipe and decided to write few words as well 
Thanks a lot for the recipe! I like asian food
I saw this great recipe and decided to write few words as well Thanks a lot for the recipe! I like asian food
