Soy & ginger chicken in noodle broth

Spoon up every last drop of this soothing, aromatic leek and ginger infused broth. Ease into the week with a comforting soup of silky noodles, tender chicken, tasty mushrooms and crunchy snow peas.

Recipe «Soy & ginger chicken in 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: 400g chicken tenderloins, cut into 1cm-thick strips, 1 tsp finely grated fresh ginger, 60ml kecap manis, 100g dried rice noodles, 2 tbsp olive oil , 1 small leek, white part only, washed, thinly sliced, 80g button mushrooms, thinly sliced, 100g snow peas, trimmed, halved , 1L chicken stock, 2 tbsp chopped fresh coriander, 2 tbsp chopped fresh mint.

Ingredients:

• 400g chicken tenderloins, cut into 1cm-thick strips 
• 1 tsp finely grated fresh ginger 
• 60ml kecap manis 
• 100g dried rice noodles 
• 2 tbsp olive oil 
• 1 small leek, white part only, washed, thinly sliced 
• 80g button mushrooms, thinly sliced 
• 100g snow peas, trimmed, halved 
• 1L chicken stock 
• 2 tbsp chopped fresh coriander 
• 2 tbsp chopped fresh mint 

Instructions

1. Combine the chicken, ginger and 1 tablespoon of kecap manis in a bowl. Place noodles in a heatproof bowl and cover with boiling water. Set aside for 6 minutes or until tender. Drain.
2. Heat a wok or large frying pan over high heat. Add half the oil and heat until smoking. Add the chicken mixture and stir-fry for 4 minutes or until golden. Transfer to a plate.
3. Reduce heat to medium. Add the remaining oil and leek to the wok or frying pan. Cook, stirring, for 3 minutes. Add the mushroom, snow peas and stock, and cook for 3 minutes. Stir in the chicken and noodles. Simmer for a further 2 minutes. Stir in the coriander, mint and remaining kecap manis. Ladle among serving bowls.