Chicken, vegetable and udon noodle soup
By: Maria Elia
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Chicken, vegetable and udon noodle soup
- Prep time:
- 25 mins
- Cook time:
- 10 mins
- Serves:
- 2
Maria Elia makes a simple soupy supper of noodles and chicken within minutes...
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Tips and suggestions
- Eat with...
- Japanese chicken and udon noodle soup
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Ingredients
- 1 small Carrot
- 1 courgette
- 2 tbsp sunflower oil
- 1x 150g Chicken breast, without bone, skinless, thinly sliced
- 4 baby Sweetcorn, cut in half lengthways
- 2 Spring onions, sliced
- 1 red chilli, seeds removed, sliced
- 1 cm Ginger, peeled and cut into a fine shreds
- 200g instant Udon noodles
- 4 cherry tomatoes, quartered
- 500ml chicken stock
- small bunch Coriander, chopped
- 2 tbsp light Soy sauce
Method
1. Cut carrot and courgette into fine batons.2. Heat the oil in a wok and stir-fry the chicken over a high heat for about 3 minutes.
3. Add the carrots, courgettes, corn, onions, chilli and ginger. Stir-fry for a further minute before adding the noodles and cherry tomatoes.
4. Pour in the chicken stock and heat through.
5. Stir in three-quarters of the coriander and add the soy sauce. Pour into deep bowls and garnish with the remaining coriander before serving.
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