Chicken Noodle Soup
Ingredients:
225g (8oz) buckwheat noodles
1 teaspoon sesame oil
1 teaspoon vegetable oil
1/2 teaspoon grated fresh root ginger
1 garlic clove, finely chopped
1/2 teaspoon chilli, diced
3 spring onions, sliced
4 tablespoons reduced-salt soy sauce
2 teaspoons liquid honey
1.2 litres (2 pints) chicken stock
Freshly ground black pepper
175g (6oz) cooked chicken, shredded
1 tablespoon chopped coriander leaves
Cook the noodles in boiling water until tender: this should take about 4 minutes. When the noodles are cooked, drain and refresh in cold water. Meanwhile, in a saucepan, heat both the oils over medium heat. Add the ginger, garlic, chilli and spring onions and cook for 3 minutes, stirring constantly. Add the soy sauce, liquid honey and chicken stock, then bring to a boil and simmer for 3 minutes. Season with black pepper to taste. Add the noodles to the soup, then add the cooked chicken and coriander. Reheat for 2 minutes before serving.
Nutritional Information (Per serving):
326 kcals
7g fat
1g saturated fat
47g carbohydrate
1.06g salt
This recipe is from www.diabetes.co.uk |