Chicken Noodle Soup

Noodle soup time!!

My favourite after workout lunch, because it’s pretty low in calories and full of healthy vegetables. It’s also fantastic for all you out there feeling a bit under the weather, the ginger and chili really gets your body going again, and the broth just makes you feel warm and cosy all over.  soppa-nudlar2

On a cutting board, grate a thumb size piece of ginger, two cloves of garlic and half a chili(I use a yellow one because it’s less spicy, but you may use red if you like). Mix with 2 teaspoons of olive oil. Take a quarter of the mixture and divide in 2 soup bowls. In each soup bowl also add a quarter teaspoon sesame oil, two drops of dark soy and one sliced up spring onion. I add a spice that I bought in Japan, that I think is called Shichimi. If you can find this, I would urge you to buy it instantly. It’s sooo good on basically everything.

Pan fry two chicken thigh fillets in seasoning of your choice. Try some dried crushed chili and regular salt and pepper. If you want to use the breast fillet instead, one is more than enough for two people.

While your chicken is frying, boil or steam broccoli and green beans.

When your chicken is ready, take it out of the pan and place it in your ginger/garlic/chili mix and let it soak. Flip every minute or so to make sure both sides get that amazing zing of flavour.

Boil the noodles in stock, I choose vegetable stock every time, it’s my favourite! But chicken, or beef stock will do great as well.

Divide your cooked noodles and vegetables in the soup bowls. Slice up your chicken and add to the bowls also. Then you just need to pour your stock over the top, and then… ready, set, eat!

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