This recipe is super healthy and a great way to kick start your week on a cold, autumnal evening. As I usually do on a Monday, I like to use up left over chicken and make stock from the Sunday roast, so this is not only good for you but cheap to make too!
You can add whatever you want to this dish really, I use mushrooms and Chinese cabbage as I always have these in and they cook quickly, but the key is, is too make a delicious flavoured stock, then you just add delicious ingredients you have available.
1 litre of homemade chicken stock (see my recipe for Feel Better Chicken Soup for the stock recipe) or use very good quality chicken stock.
1 inch of ginger, roughly sliced into rounds
1 clove of garlic, peeled and bashed with a knife
1 tbsp soy sauce
1/2 tsp sesame oil
1 spring onion, chopped in half plus 2 extra spring onions, sliced into rounds
2 nests of noodles
1 red chilli, de-seeded and cut into strips
4 mushrooms, sliced
1/4 Chinese cabbage, sliced
Left over chicken, shredded (around 1 breasts worth)
Put your stock into a large saucepan and bring to a gentle simmer. Whilst you’re bringing it to simmer, add the garlic, ginger rounds, the 1 spring onion chopped in half, a few strands of the chilli and the soy sauce. Gently cook for 10-20 minutes until the stock has infused with all the delicious aromatics. Once infused, take out the garlic, ginger, chilli and spring onions pieces. The stock is now ready to use.
Add in the noodles and bring to a gentle boil until cooked. Now you can add in the vegetables and shredded chicken.
Serve the soup and noodles in large bowls and top with the remaining chopped spring onion, chilli and a a small drizzle of sesame oil.