Chicken and mushroom udon noodle broth

Recipes / Soups

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.

Recipe «Chicken and mushroom udon noodle broth» presented in category Recipes / Soups, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: Olive oil spray, 1 leek, trimmed, pale section only, halved, thinly sliced, 1.25L boiling water, 1 salt-reduced chicken stock cube, 3cm-piece fresh ginger, peeled, cut into matchsticks , 1 garlic clove, crushed, 2 x 200g pkts udon noodles, 150g Swiss brown mushrooms, trimmed, thinly sliced , 2 x 200g single chicken breast fillets, thinly sliced, 150g snow peas, trimmed, thinly sliced diagonally, 1 1/2 tbsp dry sherry, 4 shallots, ends trimmed, thinly sliced, Thinly sliced fresh red chilli , to serve.

Ingredients:

  • Olive oil spray 
  • 1 leek, trimmed, pale section only, halved, thinly sliced 
  • 1.25L boiling water 
  • 1 salt-reduced chicken stock cube 
  • 3cm-piece fresh ginger, peeled, cut into matchsticks 
  • 1 garlic clove, crushed 
  • 2 x 200g pkts udon noodles 
  • 150g Swiss brown mushrooms, trimmed, thinly sliced 
  • 2 x 200g single chicken breast fillets, thinly sliced 
  • 150g snow peas, trimmed, thinly sliced diagonally 
  • 1 1/2 tbsp dry sherry 
  • 4 shallots, ends trimmed, thinly sliced 
  • Thinly sliced fresh red chilli , to serve 

Instructions

  1. 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.
  2. Meanwhile, place the boiling water and stock cube in a heatproof jug and stir until the stock cube dissolves.
  3. 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.
  4. 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.
  5. 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.
  6. Stir in the snow pea and sherry. Pour the broth over the noodles. Top with the shallot and chilli, if desired, to serve.