Easy noodle soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
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- 500ml low salt vegetable stock(from a cube is fine)
- small piece fresh root gingergrated
- 1 garlic clovegrated
- 2 tsp soy sauce and 2 tsp sugar
- 85g leftover cooked chickenshredded
- handful mixed vegetables(try beansprouts, sweetcorn, sliced carrot and mangetout)
- 150g pack straight-to-wok noodles(or use 85g/3oz dried, cooked according to pack instructions)
- 2 spring onionssliced, to serve
- juice 1 lime
Nutrition: per serving
- kcal241
- fat4glow
- saturates1g
- carbs36g
- sugars7g
- fibre2g
- protein18g
- salt2.03g
Method
step 1
Put stock, ginger, garlic, soy sauce and sugar in a saucepan, then heat. Simmer for 5 mins. Take off the heat, pour into a microwave-safe bowl, then cool. Throw in chicken and veg, cover, then chill for up to a day.
step 2
When ready to eat, remove from fridge, then add the cooked noodles. Microwave on High for 2 mins, stir, then cook for 1 min more or until piping hot. Divide between two bowls or mugs, sprinkle with spring onions and add the lime juice.
