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Ginger and chicken udon noodle soup
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Gather the family for a tasty and simple noodle feast.
Ingredients:
  • 1 litre chicken style liquid stock
  • 21.00 gm soy sauce
  • 3cm piece fresh ginger, peeled, finely grated
  • 500g chicken breast fillets
  • 3 x 200g packets shelf-fresh udon noodles
  • 1 bunch baby pak choy, trimmed, halved lengthways
Instructions:
  • In a large saucepan, bring stock, soy sauce, and ginger to a boil over medium-high heat. Add chicken, reduce heat to low, cover, and simmer for 10 minutes. Remove from heat and let stand covered for an additional 10 minutes until chicken is cooked through. Transfer chicken to a plate.
  • Place the stock back on the stove over medium-high heat and bring it to a gentle simmer. Add the noodles and cook for 2 minutes or until they have softened. Then, add the pak choy and continue cooking while stirring until it is nicely wilted.
  • Slice the chicken thinly, then add it to the hot soup right before serving.

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