by Natasha Sheldon

Created on: November 17, 2008   Last Updated: November 24, 2010

Chinese Chicken Noodle Soup.

Chicken noodle soup is an old favourite. Not only is it healthy, its also comforting and delicious to eat. But It is possible that the simple flavour of chicken stock and herbs alone could become boring for even the greatest noodle soup enthusiast. So what is needed is a chicken noodle soup with a twist.

So how about a Chinese inspired twist? This delicately flavoured chicken noodle soup is light and healthy but full of the delicate flavours of exotic soy sauce, rice wine and sesame. They give the the dish a more exotic lift, giving a new dimension to the traditional version whilst retaining the elements we love.

Ingredients:

155g/6oz chicken breast, sliced into fine strips

1.2 litres/2 pints chicken stock

2 tablespoons of light soy sauce

1 tablespoon of rice wine or sherry

1 tablespoon of ground nut oil

1 dessert-spoon sesame oil

1 large carrot, peeled and finely sliced length ways into strips

6 spring onions, sliced finely length ways.

4oz fine Chinese noodles

Method:

Marinade the chicken strips for half an hour in the soy sauce and rice wine/sherry.This will tenderise the meat and allow it to absorb the flavours.

Now heat the oil in a large pan and fry off the chicken and marinade for about 4 minutes until the meat is lightly browned. In the meantime, cook the noodles according to the packet instructions. Drain and rinse with cold water before tossing lightly in the sesame oil to prevent them sticking together. Set aside.

Add the stock to the chicken and bring to the boil before adding the strips of carrot. Simmer for 2 minutes- its important to have the vegetables tender but not soggy. Finally, add the spring onions and noodles. Cook for a further minute and then serve.

For extra warmth, why not add a little grated fresh ginger to the chicken marinade?

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