Chicken noodle soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
- pepper
- salt
- 1 tsp cumin
- 1 lime
- 1.5 l chicken stock (i made mine with 3 chicken stock
- 200 g rice noodles
- 1 pak choi
- 400 g chicken
- 10 g fresh ginger peeled and sliced (or a little less if you don’t like the flavour of ginger)
- 1 red chilli pepper deseeded and sliced
- 4 eggs, boiled
- sweet soy sauce
- Carbohydrate 45.92432328125 g
- Cholesterol 287 mg
- Fat 20.8140934375 g
- Fiber 1.58663281726837 g
- Protein 27.77190671875 g
- Saturated Fat 6.0388509375 g
- Serving Size 1 1 Serving (238g)
- Sodium 616.1589375 mg
- Sugar 44.3376904639816 g
- Trans Fat 2.2965904375 g
- Calories 491 calories
Put the chicken filet in a pan with water and make sure the chicken is just covered with water. Bring the water to boil and leave it to boil for 10 minutes. Then turn off the heat and leave the chicken in the water for another 10 minutes.Prepare the rice noodles according to the package. The noodles I used had to be soaked in cold water for 60 minutes and then boiled for 1 minute. Also, boil 4 eggs and set them aside.In another pan bring 1.5-liter water to boil together with the 3 cubes of chicken stock. Add some sweet soy sauce to the stock and stir it through.Cut the pak choi in slices and the ginger and chilli pepper in very thin slices. Heat some oil/baking spray in a pan and fry the ginger slices and the pepper in here for a bit. Then add the pak choi. Add some more sweet soy sauce and the cumin, pepper and salt.Take the chicken out of the water and pull apart using two forks. Divide the noodles over four bowls and put the chicken and pak choi on top of it. Pour the chicken stock over it. Finish it off by putting two halves of an egg and some lime juice on top of each bowl.
