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Chicken Noodle Soup

Oodles of noodles make this soup lip-smackingly good.

Prep: 5 mins
Cook: 10 mins
Serves: 2
    • 1 tbsp. vegetable oil
    • 4 spring onions, trimmed and cut into 2.5cm lengths
    • 1 chicken breast (free-range if possible), cut into strips
    • 2cm piece of fresh ginger peeled and finely chopped
    • 1/2 tsp. Blue Dragon Light Soy Sauce
    • 1 garlic glove, finely chopped
    • 1 sachet Blue Dragon Oyster & Spring Onion Stir Fry Sauce
    • 450ml vegetable/ chicken stock
    • 2 nests Blue Dragon Fine Egg Noodles
    • Handful stir fry vegetables
    1. Heat the vegetable oil in a large saucepan and fry the spring onions, and chicken, for 2-3 minutes, stirring occasionally, until the chicken is cooked.
    2. Add the ginger, garlic, Light Soy Sauce, Oyster and Spring Onion Stir Fry Sauce and the hot vegetable stock and bring to the boil.
    3. Add the Egg Noodles and cook for 4 minutes. Add a large handful of stir fry vegetables 1 minute before the end of cooking.
    4. Spoon into individual soup bowls.