Chicken Thukpa (Noodle Soup)
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Ingredients
- 500 g chicken thigh fillets
- 200 g dried egg noodles
- 1 onion, finely sliced
- 150 g carrot, julienned
- 150 g cabbage, roughly chopped
- 2 tbsp vegetable oil
- 3 garlic cloves
- 10 g fresh ginger, grated
- 1 chicken stock cube
- 10 g fresh coriander
Nutrition (per serving)
- Calories
- 442 kcal
- Protein
- 32.4 g
- Carbohydrate
- 43.9 g
- of which sugars
- 6.6 g
- Fat
- 14.4 g
- of which saturates
- 2.6 g
- Fibre
- 4.2 g
- Salt
- 1.70 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Slice the chicken thigh fillets into thin strips.
- 2
Heat the vegetable oil in a large pan and fry the onion for 5 minutes until softened, then add the garlic cloves and fresh ginger and fry for 1 minute.
- 3
Add the chicken and stir-fry for 4-5 minutes until lightly browned, then add the carrots and cabbage and stir-fry for 2 minutes.
- 4
Crumble in the chicken stock cube and add 1 litre water, bring to the boil and simmer for 10 minutes, until the chicken has no pink remaining and the vegetables are tender.
- 5
Add the dried egg noodles and cook for a further 5-6 minutes, until tender.
- 6
Scatter with the fresh coriander and serve hot in bowls.
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