Ingredients
Serves: 4
- 2 chicken stock cubes, dissolved in 850ml boiling water
- 1 bunch spring onions, shredded into fine strips
- 1 small leek, sliced
- 1 teaspoon Chinese 5-spice powder
- 1 teaspoon finely grated fresh root ginger or 1/4 teaspoon dried ginger
- 1 clove garlic, crushed
- 2 tablespoons light soy sauce
- 50g thread noodles
- 50g sweetcorn, defrosted if frozen
- 50g cooked chicken, shredded into fine strips or Quorn®
- 1 tablespoon cornflour, blended with 3 tablespoons cold water
- salt and freshly ground black pepper
Method
Prep:10min ›
Cook:35min ›
Ready in:45min
- Pour the chicken stock into a large lidded pan and add the spring onions, leek, 5-spice powder, ginger, garlic and soy sauce. Cover and cook gently for 10 minutes.
- Add the egg noodles to the sauce pan and cook gently for 5 minutes.
- Add the sweetcorn and chicken and cook for 2 minutes.
- Mix in the blended cornflour and cook for 1 minute, stirring until thickened and smooth. Season with salt and pepper.
- Ladle the soup into four warmed bowls and serve straight away.
Other ideas
If you like it spicy add a few chill flakes. If you find the soup not thick enough add a little more cornflour.
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Reviews & ratings
Average global rating:
(2)
Reviews in English (2)
7
A very tasty and easy to follow recipie. Extreemly pleased and tasted just like the take away - 30 May 2012
0
Lovely, extremely easy to make and most of the ingredients are either in the cupboard or in the fridge - 26 Jan 2016
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