Serves:4
Difficulty:Easy
Ingredients:
- 6 cups Chicken stock, bought or homemade
- 400g chicken thigh fillets, cut into strips
- 1 packet Chang's Long Life Noodles or (2 Packets Chang's Traditional Super Lo-Cal Noodles, as a gluten-free option)
- 2 tbs Chang's Pure Sesame Oil plus extra
- 1 tbs fresh ginger, grated
- 1 large carrot, cut into matchsticks
- 2 cups Chinese cabbage, shredded
- 1/4 cup Chang's Gluten Free Tamari Light Soy Sauce (280ml)
- 2 tablespoons Chang's Original Oyster Sauce
- 2 tbs rice vinegar
- 1 green onion, sliced
- 1 red chilli, sliced
Method:
- Cook noodles for 3 minutes in a pot of boiling water. Drain and divide between 4 soup bowls.
- In a wide base pot add the sesame oil and chicken. Sauté for 3 minutes. Add grated ginger and sauté for a further minute.
- Add chicken stock, soy sauce, oyster sauce and rice vinegar. Bring to boil and then simmer for 3 minutes.
- In the meantime divide the cabbage and carrot amongst the soup bowls.
- Turn off heat and using a ladle serve the soup into the bowls. Garnish with green onion and chilli and drizzle extra Sesame Oil over the top.
- Enjoy!
