Chinese
Chicken Noodle Soup
Serves 1
4pts
per serving (original points)
Core
recipe
40g fine egg noodles, broken roughly
60g baby corn, sliced thinly
1/2 chicken stock cube, made up to 300ml
1 tsp soy sauce
75g cooked chicken breast, sliced
2 spring onions, sliced
Add the noodles and baby corn to a pan of boiling water and cook for 3 mins.
40g fine egg noodles, broken roughly
60g baby corn, sliced thinly
1/2 chicken stock cube, made up to 300ml
1 tsp soy sauce
75g cooked chicken breast, sliced
2 spring onions, sliced
Add the noodles and baby corn to a pan of boiling water and cook for 3 mins.
Drain and rinse in cold water.
Pour the stock into a saucepan, add the soy sauce and brin to a simmer. Mix
in the chicken, spring onion, cooked noodles and baby corn and heat through for
1-2 mins until piping hot. Pour into a bowl and serve.
