Ingredients
- 2 Pints (1L) Water
- 1 (7g) Reduced Salt Stock Cube (Vegetable Or Chicken)
- 2 (200g) Skinless And Boneless Chicken Thighs
- 2 Medium Sized (160g) Carrots
- 4 (40g) Spring Onions
- ½ Head (85g) Broccoli
- 10 Medium Sized (100g) Mushrooms
- 2 Teaspoons (10g) Reduced Salt Soy Sauce
- 1 Teaspoon (3g) Ground Ginger
- ½ Bag (175g) Rice Noodles
- 1 (3g) Garlic Clove or 1 Teaspoon (5g) Garlic Puree
- Pinch Chilli Flakes or Chilli Powder
Method
- Make the stock by dissolving the stock cube in 1 litre of boiling water.
- Wash, peel and grate the carrots. If you don't have a grater, slice the carrots very finely.
- Wash and slice the spring onions.
- Wipe the dirt off the mushrooms and slice them.
- Separate the broccoli into small florets.
- Peel and crush, or finely chop, the garlic.
- Add the stock, chicken thighs, ginger, garlic, soy sauce and chilli flakes if using, to a large saucepan, and simmer for 10-15 minutes until the chicken is cooked.
- Remove the chicken thighs from the pan and chop into bite size pieces
- Add the carrots, broccoli, spring onions and mushrooms to the pan and cook for 5-10 minutes
- Add the noodles to the pan and cook for a further 2-3 minutes.
- Return the chicken to pan and serve hot.
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