← Back to Search Results
Asian
Chicken Noodle Soup

Photo by: Joseph DeLeo
Comments: 1
 

Recipe

This is another real favorite in my house, and something you can cook when you’re utterly exhausted. I buy vacuum-sealed packages of fresh – or rather soft ready-cooked – udon noodles from the supermarket and stash them in the cupboard with the pasta so that I know I’ve always got them on hand. It’s a rare week when my children don’t ask for this at least once.

Yield: Serves 2

Ingredients

  • 2 cups chicken stock (good-quality instant or canned is fine)
  • 1 boneless chicken breast, about 5oz, cut into strips
  • 1 tablespoon soy sauce
  • ¼ cup (about 4 or 5) baby corn, cut into 1 inch pieces
  • 8oz fresh or ready-cooked udon noodles
  • ½ cup sugar-snap peas
  • ½ cup slender green beans

Directions

Heat the chicken stock in a saucepan. In a frying pan, cook the strips of chicken without any oil until they have lost their rawness, giving them a stir frequently, and then add the soy sauce to the hot pan of chicken, letting it boil gently a little before tipping the contents of the skillet into the saucepan of hot stock.

Bring the pan to the boil and add the baby corn, noodles, sugar-snaps and fine beans cut in half.

Let the pan come back up to boiling point and cook for a minute or so, so that the noodles are warmed through and the vegetables tender but still crisp.

Notes

I think if you’re making this a grown-up meal, you do need to add some finely sliced hot red chilli and minced ginger to the broth, squeeze with lime and sprinkle with fresh cilantro as you serve.


© 2004 Nigella Lawson
 

Nutritional Information

Nutrients per serving (% daily value)

650kcal (33%)
3005mg (125%)
100g
6g
11g (16%)
0g
3g (14%)
4g
2g
52mg (17%)
7g
36g
80mg
746mg
38mcg RAE (1%)
14mg (24%)
59mg (6%)
3mg (19%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • parksloper

    12.23.09 Flag comment

    Made this tonight with homemade chicken broth. The soy sauce adds a different twang to an otherwise simple dish.
    I used normal corn, cutting raw kernels off the cob. The corn and snap peas were refreshing.

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
mom-a-licious Mom-a-Licious
by Domenica Catelli
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
raos-cookbook Rao's Cookbook
by Frank Pellegrino
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?