CHICKEN AND MUSHROOM NOODLE SOUP

Ingredients:

30g low calorie Slendier noodles
1 teaspoon extra virgin olive oil (7g)
4 spring onions, chopped
1 teaspoon ginger grated
2 garlic cloves, crushed
½ teaspoon ground turmeric
100g button mushrooms, sliced
300ml chicken stock
50g spinach, chopped
150g boneless chicken breast cut into strips
1 teaspoon soy sauce
1 red chilli sliced
1 teaspoon sesame seeds
Salt and Pepper to taste

Method:

STEP 1

Cook the noodles following pack instructions, drain and rinse under cold water. Drain again.

STEP 2

Heat the oil and cook the spring onions for 2 minutes until soft. Add the ginger, garlic, and turmeric, and cook for a minute. Stir in the mushrooms and cook for 4-5 minutes or until softened. Add the chicken stock and bring to a simmer. Cook for 3-4 minutes then add the spinach and cook until wilted. Add the chicken strips and simmer gently for a few minutes until cooked through.

STEP 3

Put the noodles into a bowl and Pour over the hot stock; add the soy and sesame, then the remaining ingredients, finishing with the red chilli slices from the pan.

Nutrition Facts: