Chicken Manchow Soup
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Ingredients
- 300 g boneless chicken thighs, diced
- 100 g carrot, diced
- 100 g white cabbage, shredded
- 80 g fine green beans, trimmed
- 4 spring onions, sliced
- 4 garlic cloves
- 10 g fresh ginger, grated
- 2 tbsp soy sauce
- 2 tbsp cornflour
- 2 tbsp vegetable oil
- 80 g egg noodles
Nutrition (per serving)
- Calories
- 295 kcal
- Protein
- 18.4 g
- Carbohydrate
- 23.7 g
- of which sugars
- 3.7 g
- Fat
- 13.6 g
- of which saturates
- 2.5 g
- Fibre
- 3 g
- Salt
- 1.54 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Crush the dried egg noodles into small shards. Heat the vegetable oil in a large pan and stir-fry the garlic and ginger for 30 seconds.
- 2
Add the chicken and stir-fry for 4 minutes until no pink remains.
- 3
Add the carrot, cabbage and green beans, and stir-fry for 2 minutes.
- 4
Pour in 1 litre water and the soy sauce, bring to the boil, then add the crushed noodles and simmer for 6-8 minutes.
- 5
Whisk the cornflour with a little water, stir into the soup and simmer for 2 minutes until lightly thickened.
- 6
Scatter with the spring onions and serve hot in bowls.
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