CHICKEN NOO­DLE SOUP

Runner's World (UK) - - Fuel -

This protein-packed dish is per­fect af­ter a cold run. Makes 6 serv­ings PRE­PARE 1 packet glass noo­dles ac­cord­ing to in­struc­tions; drain and leave aside. In a large pot heat 3 tbsp rape­seed oil and gen­tly cook 2 tbsp grated fresh gin­ger and 2 cloves minced gar­lic un­til fra­grant (2-3 mins). ADD shred­ded meat from 1 small cooked chicken, 950ml lowsalt chicken stock and 270ml wa­ter, and sim­mer un­til warmed through (5-7 min­utes). STIR IN 2 tbsp lime juice and 1-2 tbsp fish sauce. Add 140g chopped greens and cook un­til just wilted (2 min­utes). DI­VIDE pre­pared noo­dles among 6 soup bowls. La­dle soup into bowls and top with chopped co­rian­der or spring onions.

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