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Ingredients
Method
- 1.8 litres chicken stock
- 1 thinly sliced onion
- 50g thinly sliced ginger
- 380g chicken breast fillets
- 200g sliced white mushrooms
- 125g fine egg noodles
- 250g pak choi, chopped
- 1 tbsp soy sauce
- Add the stock to a saucepan and bring to a simmer with the onion and ginger, then cook until the onion has softened. Meanwhile, thinly slice the chicken breasts against the grain. Add the mushrooms and chicken to the stock, season with pepper and simmer for 10 mins, or until the chicken is cooked through.
- Cook the noodles according to package instructions in a separate pan, then drain and stir into the chicken broth along with the pak choi. Simmer for 3 mins more, then add the soy sauce and serve immediately.
15 mins
4 serving
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