CHICKEN AND CORN RA­MEN BOWL

Super Food Ideas - - THIS MONTH -

SERVES 4 PREP 15 MIN­UTES COOK 20 MIN­UTES

2 ta­ble­spoons salt-re­duced soy sauce

4cm piece fresh gin­ger, thinly sliced

2 gar­lic cloves, thinly sliced

2 x 72g pack­ets chicken-flavoured 2-minute noo­dles

1 large car­rot, cut into match­sticks

300g broc­coli, cut into small flo­rets

100g snow peas, trimmed, halved length­ways

125g can corn ker­nels, drained

1 cup sliced cooked chicken

1 Le­banese cu­cum­ber, seeded, cut into match­sticks

4 soft-boiled eggs, peeled, halved

1 Place 1½ litres wa­ter in a large saucepan over medium-high heat. Add soy sauce, gin­ger, gar­lic and chicken flavour sa­chets from noo­dles. Cover. Bring to the boil. Re­duce heat to low. Sim­mer for 10 min­utes to al­low flavours to de­velop. Re­move from heat. Strain over a large bowl. Dis­card gar­lic and gin­ger. Re­turn stock mix­ture to pan. 2 Bring to the boil over medium-high heat. Add noo­dles, car­rot, broc­coli, snow peas, corn and chicken. Boil for 3 to 4 min­utes or un­til noo­dles and veg­eta­bles are ten­der. 3 Us­ing tongs and a slot­ted spoon, di­vide noo­dles and veg­eta­bles among serv­ing bowls. La­dle over hot soup. Serve with cu­cum­ber and egg. Serve. NUTRI­TION: (per serve) 1325kj; 11.5g fat; 4g sat fat; 24.4g pro­tein; 24.9g carbs; 6.8g fi­bre; 233mg chol; 906mg sodium.

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