Ingredients (serves 4-6)
1-1.5 litres leftover clear chicken soup/chicken stock
Thumb-sized piece of fresh ginger, peeled
2 fat cloves garlic, unpeeled
1 red chilli, whole (optional)
1 kg chicken breast, skinned and boned
1/2 tbsp sesame oil
1 tbsp soy sauce
2 large handfuls of kale (optional)
6 spring onions/scallions, sliced into small rounds
2 carrots, ribboned using a vegetable peeler
1 courgette, ribboned/julienned/spiralized
250g udon noodles ( or other noodles if you prefer)
A kettle of boiled water
(For an even easier version, replace the vegetables with a bag of ready prepared stir fry vegetables!)
Method:
Bring the soup up to a boil in a large saucepan.
Add the ginger, garlic and chilli.
Carefully lower the chicken into the soup, add the sesame oil and soy sauce and let it simmer for about half an hour.
Whilst the chicken is poaching, prepare your vegetables.
After half an hour, check your chicken is cooked by slicing through the thickest part of one of the breasts. It should not be pink at all and you should be able to slice through it easily, though still slightly firm. It shouldn’t crumble! Remove the ginger, garlic and chilli at this point.
If the chicken is ready, add all your veg and stir. Taste to see if it needs any more sesame or soy and let the soup simmer for 9-10 mins.
Whilst the soup is cooking with all the vegetables put your noodles on to boil. Udon are ready in 9 mins.
Once the noodles are ready, add them to the soup and stir carefully with a fork or tongs.
Dalia Haber is a primary school teacher who is passionate about cooking. She recently turned her 5 years worth of Instagram posts into a website & blog. She aims to inspire busy people that they can cook fresh, healthy & varied meals from scratch, by simply using what they have in their kitchens.
For more easy recipes go to www.fastfoodmystyle.com or follow on Instagram & Facebook
