 Preparation Time |
10mins
|
 Cooking Time |
15mins
|
 Level |
Easy
|
 Serves |
4
|
400ml chicken stock
2 tbsp soy sauce
2 garlic cloves, crushed
1 inch piece fresh root ginger, peeled and shredded
240g egg noodles
3 spring onions, shredded
1 red chili, deseeded and finely chopped
200g cooked chicken
100ml low fat coconut milk
2 tbsp fresh coriander, chopped
1 salt and pepper
Cook the egg noodles for 3 – 4 mins, drain and rinse in a colander under cold water. Set aside till needed.
In a separate pan put the stock, soy sauce, garlic and ginger in a large saucepan and bring to the boil.
Reduce the heat and stir in the spring onions, chili, chicken and coconut milk, then add the cooked noodles.
Simmer for 5-6 mins, then check the seasoning, adding salt and pepper if desired.
Stir in the chopped coriander and simmer for 1 min.
Serve hot and enjoy.
– Unislim
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