This speedy version of the classic Japanese noodle soup makes a delicious everyday dinner or warming lunch - and it's low in fat and calories too
Ingredients
- 1.2l good-quality chicken stock
- small pack coriander, stalks and leaves separated
- 1 red chilli (deseeded if you don’t like it too hot), sliced
- 2 tbsp light soy sauce
- 100g grey oyster mushrooms, sliced
- 100g pack baby pak choi
- 2 skinless cooked chicken breasts, sliced
- 100g egg noodles
- 50g sliced bamboo shoots
By Chelsie Collins
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