Chinese chicken noodle broth
Serves 2
Easy
Total time:
If you love the bowls of Asian soup noodles you now find in restaurants on every high street, you’ll be thrilled to discover how easy they are to make at home. This Chinese chicken noodle broth is a great way of using up leftover roast chicken
Skip to ingredients
- fresh chicken stockcube or concentrate made up to 600ml
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 50g fine egg thread noodles
- 100g shiitake mushroomshalved
- 2 cooked chicken breastskinless and shredded
- 50g young spinach
- 1 red chilliseeded and shredded
Nutrition: per serving
- kcal423
- fat14.6g
- saturates2.4g
- carbs21.7g
- fibre1.9g
- protein53g
- salt4.72g
Method
step 1
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.
