Ginger and chicken udon noodle soup

Ginger and chicken udon noodle soup

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Get the family together and share a delicious, super-easy noodle dish.

The ingredient of Ginger and chicken udon noodle soup

  1. 1 litre Massel chicken style liquid stock
  2. 1 tablespoon soy sauce
  3. 3cm piece fresh ginger, peeled, finely grated
  4. 500g chicken breast fillets
  5. 3 x 200g packets shelf-fresh udon noodles
  6. 1 bunch baby pak choy, trimmed, halved lengthways

The instruction how to make Ginger and chicken udon noodle soup

  1. Combine stock, soy sauce and ginger in a large saucepan. Bring to the boil over medium-high heat. Add chicken. Reduce heat to low. Simmer, covered, for 10 minutes. Remove from heat. Stand, covered, for 10 minutes or until chicken is cooked through. Transfer chicken to a plate.
  2. Return stock to medium-high heat. Bring to a simmer. Add noodles. Cook for 2 minutes or until softened. Add pak choy. Cook, stirring, until wilted.
  3. Thinly slice chicken. Add chicken to hot soup just before serving.

Nutritions of Ginger and chicken udon noodle soup

fatContent: 369.016 calories
saturatedFatContent: 3.2 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 43.3 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 40.3 grams protein
sodiumContent: 81 milligrams cholesterol

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