Serves 2
Cooking time: 10 minutes
600 ml chicken stock , cube or concentrate
2 Tbsp soy sauce
1 Tbsp sesame oil
50g fine egg noodles
100g shiitake mushrooms, halved
2 cooked chicken breast, skinless and shredded
50g young leaf spinach
1 red chilli, deseeded and shredded
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.
Grublover comment
Feel free to experiment with this dish - add any green vegetables like french beans, pak choi, bean sprouts or soy bean sprouts. I would also recommend adding a handful of chopped spring onions and some coriander. Or you can try adding half a teaspoon of chinese 5 spice and soy sauce to taste.
Cooking time: 10 minutes
600 ml chicken stock , cube or concentrate
2 Tbsp soy sauce
1 Tbsp sesame oil
50g fine egg noodles
100g shiitake mushrooms, halved
2 cooked chicken breast, skinless and shredded
50g young leaf spinach
1 red chilli, deseeded and shredded
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.
Grublover comment
Feel free to experiment with this dish - add any green vegetables like french beans, pak choi, bean sprouts or soy bean sprouts. I would also recommend adding a handful of chopped spring onions and some coriander. Or you can try adding half a teaspoon of chinese 5 spice and soy sauce to taste.
1 comment:
When can I eat this? It looks gooooood
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