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Chicken noodle soup recipe

Different noodles will give different texture to this chicken noodle dish.

Besides ramen, experiment with different types of noodles such as fresh egg noodle, dried egg noodle, thick rice noodles or flat noodles.

For fresh noodles, you only need to parboil it for about 2 minutes. For dried noodles, you will need to cook till soft or el dente.

Browning the chicken seals the juice and add a stronger flavour to the soup.

Ingredients

150g ramen
3 fresh chinese mushrooms
1 stalk of spring onion
1/2 boneless chicken thigh fillet
500ml chicken stock
10ml salad oil
Dash of pepper

Directions

Parboil fresh noodle and spring onion
Place the noodle and spring onion in the serving bowl
Heat the salad oil in a claypot, add the chicken and brown it slightly
Add the chicken stock and chinese mushrooms
Bring to a boil and simmer for 10 minutes or until chicken is cooked
Remove the chicken and pour the soup and mushrooms carefully into the serving bowl of noodles and spring onion
Cut the chicken into thick slices and pile neatly on top of the noodle soup

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