Egg Noodle & Chicken Broth

By
Tony Singh
20 - 30 mins
Beginner
Servings
4

This is so simple and can be done with any leftover cooked meat. You can make the stock or use stock cubes but it’s a real winner with the kids who wolf down the veggies!

Freezable
Yes
Ingredients
Left over roast chicken stock
2 tsp garlic puree
1 inch piece of ginger, peeled and grated
1 onion, thinly sliced
1 pepper, quartered and thinly sliced
140g medium egg noodles
Shredded, roast chicken
Leftover roast veggies
1 bunch spring onions, sliced
1 small bunch coriander, chopped
Soy sauce to taste
Chilli oil to taste (if you wish)
Instructions
Bring the stock to the boil and throw in the sliced onions, garlic and ginger. Simmer for 4 mins.
Add the noodles and simmer for 3 mins.
Stir in the chicken and the veggies simmer for 2 mins.
Taste and season with chilli oil and soy.
Ladle into bowls, scatter spring onion and coriander, top with chilli oil if you want, or even cranberry sauce, and serve.