Winter meals dont have to be loaded with kilojoules. This hearty, healthy dinner tastes great and is easy to make any night of the week.
- Heat a large saucepan over medium heat. Spray with olive oil spray. Add the leek and cook, stirring occasionally, for 5 minutes or until soft.
- Meanwhile, place the boiling water and stock cube in a heatproof jug and stir until the stock cube dissolves.
- Add the ginger and garlic to the pan and cook, stirring, for 1 minute. Add the stock mixture. Increase heat to high and bring to the boil. Reduce heat to low. Simmer for 5 minutes.
- While the broth is simmering, cook the noodles in a saucepan of boiling water for 3 minutes or until tender. Drain. Divide among serving bowls.
- Add mushroom and chicken to the broth. Simmer for 2 minutes or until the chicken is just cooked through. Use a metal spoon to remove and discard any scum from the surface of the broth.
- Stir in the snow pea and sherry. Pour the broth over the noodles. Top with the shallot and chilli, if desired, to serve.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set