Thursday, 7 August 2008

Chinese Style Chicken Noodle Soup

You can put this soup together really quickly, adding any suitable leftovers.

Almost Instant Chinese Style Chicken Noodle Soup
(non-veggie version) - serves 1

Good home-made chicken stock, well seasoned - - but if you're in a absolute mad hurry - Telma Chicken Soup Mix will do - make up approx. 2pts.
Rice Noodles - cook in boiling water for 3-5 minutes, then drain.
1 or 2 mushrooms - sliced
Thin strips of fresh ginger*
Pak-Choi - couple of small ones - cut off the ends - you can leave them whole or separate the leaves*
leftover carrot from original soup stock - or very thin carrot shavings*
leftover chicken - small pieces
leftover celery from original stock - peel and slice thinly - - or very thinly sliced (peeled) fresh celery*
Spring onion - thinly sliced*
Little Soy and Sweet Chilli Sauce - to taste.

Place the ingredients into your large Chinese soup bowl and pour the very hot chicken stock over. Add flavourings and seasoning to taste. ....... . That's it! Delicious!

Veggie Version: For the vegetarian version - use a good vegetable stock (marigold 'Bouillion' is very good) and obviously, miss out the chicken pieces.
Equally delicious!

* if wanted, you can blanch these in a bowl of boiling water for a few minutes before adding to the soup bowl.

"Take-Away" Fast Food?! ............. nah!

No comments: