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Chicken and Noodle Soup

Chicken and Noodle Soup

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Preparation time: 10 minutes
Cooking time:: 35 minutes
Serves: 6

Ingredients:

  • 6 cups chicken stock
  • 400 g (14 oz) chicken breast fillets
  • 375 g (13 oz) Shanghai noodles
  • 155 g (5 oz) sliced asparagus about 3 cm (1 inch) length
  • 50 g (1 oz) watercress, remove the tips and stems
  • 1 star anise
  • 1 tablespoon Chinese rice wine
  • 1 tablespoon julienned ginger
  • 4 slices ginger about 5 mm ( inch) thick
  • teaspoon sugar
  • teaspoon sesame oil
  • 1 tablespoons light soy sauce
  • 4 spring onions (scallions), white and some green parts, sliced thinly
  • light soy sauce, extra, to serve

Steps:

  1. In a large saucepan, place the stock and bring to the boil over high heat.
  2. Switch the heat from medium to low, add the chicken, star anise and ginger slices.
  3. Simmer for 15 - 20 minutes until chicken is well cooked.
  4. Using a slotted spoon, remove the chicken and allow to cool.
  5. Remove the star anise and ginger, reserving the stock in the pan.
  6. Meanwhile in a large saucepan bring 8 cups of water to boil.
  7. Cook the noodles for 4 - 5 minutes.
  8. Drain right away and rinse with cold water to refresh.
  9. Cut the chicken into 5 mm ( inch) slices.
  10. Bring the stock to the boil over high heat.
  11. Add the rice wine, asparagus, julienned ginger, soy sauce, sugar and teaspoon salt, stirring to mix.
  12. Switch the heat to medium, add the noodles and simmer for 2 minutes.
  13. Bring back the chicken to the pan and cook for another 1 minute or until heated through.
  14. Remove the noodles gently using tongs.
  15. Divide into 6 serving bowls.
  16. Spoon the chicken, spring onion, asparagus and watercress into bowls.
  17. Ladle the stock and sprinkle with sesame oil and serve.
  18. You may add extra soy sauce to taste.

From: www.noodles.net.au

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