SERVES 4 PREP 10 MINUTES (PLUS 10 MINUTES
STANDING) COOK 15 MINUTES
1 litre salt-reduced chicken stock 2 tablespoons salt-reduced soy sauce 5cm piece fresh ginger, sliced 1 garlic clove, halved 400g chicken breast fillets, halved diagonally 1 large carrot 270g packet Hakubaku Organic Ramen Noodles 2 cups small cauliflower florets 200g green beans, cut into 2cm lengths 2 green onions, thinly sliced
1 Place stock, soy sauce, ginger, garlic and 3 cups water in a large saucepan over medium-high heat. Bring to the boil. Add chicken. Reduce heat to low. Simmer, covered, for 5 minutes. Remove from heat. Stand, covered, for 5 to 7 minutes or until chicken is cooked through. 2 Meanwhile, cut carrot into flowers. Using a sharp knife, cut out 5 thin wedges along the length of the carrot and discard. Cut carrot into 5mm-thick slices. 3 Transfer chicken to a plate. Cover to keep warm. Strain stock. Return stock to pan. Discard solids. Bring stock to the boil over medium-high heat. Add noodles and carrot. Boil, partially covered, for 2 minutes. Add cauliflower and beans. Boil, partially covered, for 4 to 5 minutes or until noodles and vegetables are tender. 4 Thinly slice chicken. Using tongs, divide noodles and vegetables among serving bowls. Ladle over hot soup. Serve topped with sliced chicken and onion. NUTRITION: (per serve) 1733kj; 3g fat; 0.8g sat fat; 36.8g protein; 55.2g carbs; 6g fibre; 61mg chol; 1660mg sodium.