Chicken Noodle Soup
Servings 1 portion
Ingredients
- 40g thin lucky boat noodles soaked and drained, drained weight
- 275 ml light chicken stock
- Dash light soy sauce
- 1/4 teaspoon sea salt
- 1/4 teaspoon MSG
- Pinch white pepper
- 50 grams raw chicken breast, thinly sliced (or 1 small handful cooked shredded chicken breast or thigh meat)
To serve
- 1 spring onion finely sliced
- Dash sesame oil optional, see notes
Instructions
- Put the noodle nest in a bowl and cover with boiling water. Let stand for 2 minutes, mix briefly and drain the water. Place 40g of prepared noodles in a soup bowl (one nest of lucky boat noodles will do about 4-5 takeaway sized portions of soup). Set aside.
- Put the light chicken stock, light soy sauce, sea salt, MSG and white pepper in a saucepan, bring to the boil then reduce to a simmer. Add the sliced chicken and simmer for about 3 minutes until the chicken is cooked through.
- Pour the chicken soup over the prepared noodles in the bowl. Garnish with the sliced spring onion, drizzle with sesame oil (if using) and serve.
Notes
I like Ottogi Korean sesame oil in chow mein and noodle soup dishes.
This recipe uses 40g (soaked and drained weight) of thin lucky boat noodles. This is about 1/5th of an average nest of dry noodles and you'll have to soak an entire block. Leftover soaked and drained noodles can be stored in a sealed container in the fridge for 2 days for use in future chow mein or noodle soup dishes.