30 – Minute meals - recipes ( Asian-style chicken noodle soup )

 

Asian-style chicken noodle soup recipe

 

1 tablespoon peanut oil

500g chicken thigh fillets, sliced thinly

2 teaspoons grated fresh ginger

100g shiitake mushrooms, sliced thinly

1.5 litres (6 cups) chicken stock

2 cups (500ml) water

1 tablespoon soy sauce

½ teaspoon sesame oil

¼ cup (35g) cornflour

¼ cup (60ml) water, extra

85g packet instant noodles

130g can corn kernels, drained

130g can creamed corn

6 green onions, chopped finely

 

Heat peanut oil in large saucepan, cook chicken, in batches, until browned lightly.

Add ginger and mushrooms, cook, stirring until fragrant. Add stock, the water, sauce and sesame oil.

Stir in blended cornflour  and extra water, cook , stirring until soup boils and thickens. Break noodles in half , add to soup with both types of corn and onion. Simmer, uncovered, about 2 minutes or until noodles are tender.

 

SERVES: 4

FAT: 1607KJ