Chinese soy-poached chicken noodle soup
2 clove(s), finely sliced
1 tbs, cut into matchsticks
100 g, roughly torn
Chicken stock cube
1 individual, to make 1.5L (6 cups) stock
Dried egg noodles
2 medium, cut into matchsticks
¾ cup(s), (140g), frozen, shelled
WW Soy-poached chicken breasts
3 fillet(s), defrosted, shredded (search for the recipe at WW.com.au)
100 g, leaves, torn
Fresh red chilli
1 whole, thinly sliced
2 individual, finely shredded
¼ cup(s), leaves, to serve
1 x 3 second spray(s)
- Lightly spray a large, deep pot with oil and heat over medium heat. Cook garlic and ginger for 1-2 minutes until fragrant. Add mushrooms and 1 tablespoon water. Cook, stirring, for a further 2 minutes.
- Stir in chicken stock and sauces. Bring to the boil, add noodles, carrot and edamame. Simmer for 5 minutes, or until noodles are tender. Stir in chicken and choy sum. Simmer for a further 2 minutes until choy sum is wilted and chicken is hot.
- Divide among 4 bowls. Scatter over chilli, shallots and coriander to serve.