Tuesday, 6 December 2011

Asian Style Chicken Noodle Soup



So things are getting very exciting for me now and I am delighted to say I am heading off to Ballymaloe in January to train for 3 months!!! I am so UNBELIEVABLY excited but also a bit nervous too as it is so soon and I have lots to get organised! -  Sometimes the best decisions are the ones that you don't mull over too much and just go for it!

It has always been my dream to go to Ballymaloe and now its happening and I really can't wait! It will be hard leaving my other half Simon for 3 months as we only recently got engaged and are living in our new home but hey 3 months will fly by and we are very lucky that Cork is one of the nicest places in Ireland to visit! :-)

This recipe is one that I have written for a new foodie magazine due to come out soon. The theme was 'Real Family Food'.  Chicken noodle soup was always a staple food in our house while growing up. We slurped this down on cold days when we all came in starved after tennis coaching. The difference is we used to get the dried stuff in a packet!!!haha!!

This is a modern take on the traditional chicken noodle soup. It is deliciously fresh, fragrant and healthy and will make any tummy happy on these cold winter days. It is very simple to make and definitely a winner for feeding a family of hungry kids! Enjoy!


Prep: 5 minutes    Serves: 4   Cook: 15 minutes


Ingredients:
1 tbsp rapeseed oil
1 tbsp grated ginger root
2 garlic cloves, finely chopped
1 red chilli, finely chopped
1/2 tsp tumeric
1.5 L chicken stock
2 chicken breasts, sliced crossways into strips
250g fine egg noodles, 2 x 125g baskets
juice of 1/2 lime
1 tbsp soy sauce
2 spring onions, sliced on the diagonal
4 tbsp frozen or canned sweetcorn
handful bean sprouts

To serve:
2 tbsp chopped coriander
small handful chopped peanuts

Method:
Heat some vegetable oil in a large saucepan over a medium heat.

Add the ginger, garlic, chilli and tumeric and cook for 1 minute.

Add the chicken stock and bring to the boil. Reduce the heat, add the chicken and cook for 5 - 6  minutes.

Add the noodles and simmer for 3-4 minutes, until tender. Stir in the lime juice, soy sauce, spring onions, sweetcorn and bean sprouts. Cook for 1 minute.

Ladle into bowls and scatter some coriander and chopped peanuts on top to serve.



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