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111

Prep: 10 minutes
Cook: 25 minutes
Serves: 5

Chicken & Ginger Noodle Soup

This wonderfully fragrant soup is a perfect Monday night pick-me-up. There is room in this recipe to add a little more ginger to suit your taste.

Best served drizzled with some sesame oil and soy sauce.

Ingredients

1 tbsp olive or cooking oil

400g (~2 breasts) chicken, cut in to strips (or shredded cooked chicken)

3cm fresh ginger, peeled and grated (or 1 tbsp ground ginger)

1 red chilli, finely sliced

2 garlic cloves, crushed

3 spring onions, trimmed and finely sliced

1 star anise

2 tbsp soy sauce

1 tbsp oyster sauce

1L chicken stock

100g pak choi, shredded

200g fresh egg noodles

Salt and pepper (to taste)

Suitable for: Soup Chef

The Method

Select the SAUTE function, add the oil and allow to heat. Add the raw chicken (if using), followed by the ginger, chilli, garlic, spring onion and star anise and stir regularly for ~3 minutes until the chicken begins to brown.

Add the soy sauce, oyster sauce and stock and stir to combine then cancel the SAUTE function.

Put the lid on and select the CHUNKY function.

When the program has finished, open the lid and remove the star anise, which should be floating on the top.

Add the noodles, pak choi and cooked chicken (if using). Select the SAUTE function and stir occasionally for ~2 minutes until the pak choi has wilted, then cancel the SAUTE function and season to taste before serving.

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