One-pot Chinese chicken noodle soup

chinese chicken leftovers low calorie low fat noodles soup

N/A

Source

Ingredients

1 tbsp honey

3 tbsp dark soy

1 red chilli , sliced

1l chicken stock

80g leftover roast chicken (optional)

20g pickled pink ginger or normal ginger, peeled and finely sliced

½ Chinese cabbage , shredded

300g pouch straight-to-wok thick noodles

4 spring onions , sliced

Method

Drizzle the honey over the base of a large saucepan and bubble briefly to a caramel, then splash in the soy, bubble, add half the chilli and the chicken stock and simmer for 5 mins.

Add the chicken, if using, and ginger, and simmer for another 5 mins. Stir in the cabbage and noodles and cook until just wilted and the noodles have heated through. Ladle into bowls and sprinkle over the remaining chilli and the spring onions.