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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A quick and easy dinner that's tasty, economical and doesn't leave you with too many dishes to wash! An Asian Style Chicken Noodle Soup. Submitted for Dining on a Dollar Contest using contest ingredients - November 2008. Add the red pepper flakes as an option if you like a hotter style soup, or alternately use a small red chilli finely diced and add with the chopped onion. Ingredients:
1 garlic clove, finely minced (can use bottled minced garlic) |
2 teaspoons sesame oil |
1/2 cup frozen cut green beans |
1 carrots, finely julienned or 1 carrot, very finely sliced |
1 small onion, finely chopped |
2 cups chopped cabbage (chinese cabbage) or 2 cups wombok cabbage (chinese cabbage) |
1 tablespoon vegetable oil or 1 tablespoon peanut oil |
2 cooked chicken breasts, shredded |
1 tablespoon soy sauce |
2 (3 ounce) packets ramen noodles, discard seasoning sachets (also referred to as instant noodles) |
6 cups chicken stock |
1/2 teaspoon dried red pepper flakes (optional) |
1/4 cup chopped cilantro leaf (optional) |
salt and pepper |
Directions:
1. In a small bowl combine the 2 teaspoons of sesame oil with the minced garlic- set aside.
2. Using a large stockpot or saucepan, heat the vegetable or peanut oil and then add the carrot, onion and cabbage.
3. Gently stir-fry until the vegetables have softened slightly - around 3-5 minutes.
4. Add the chicken stock, soy sauce, shredded chicken and green beans. Bring to the boil.
5. Once the soup is to the boil, add the sesame soaked garlic and the 2 packets of ramen noodles (do not use the seasoning sachets) and boil until the noodles are cooked. Approx 5 minutes. Stirring occasionally.
6. Season with salt and pepper to taste. Stir thru the cilantro (if using). Serve and enjoy!
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