Authentic Chicken Noodle Soup - cooking recipe

Ingredients

8 ounces fine egg noodles
1 tablespoon sunflower oil
1 teaspoon sesame oil
1 garlic clove, finely chopped
1/2 teaspoon gingerroot, freshly grated
1/2 teaspoon red chile, finely chopped
3 spring onions, thinly sliced (green onions)
1 1/4 liters chicken stock
2 tablespoons soy sauce
1 teaspoon clear honey
3 ounces sugar snap peas
3 ounces small broccoli florets
6 ounces cooked chicken, shredded
1/2 cup baby spinach leaves, a handful
1 tablespoon chopped fresh coriander

Preparation

Place noodles into a pan of salted boiling water for 4 minutes until tender, refresh under cold water and drain.
Heat the sunflower and sesame oils in a large pan, add the garlic, ginger, chili and spring onion (green onion) and cook for 3 minutes, stirring constantly.
Pour the chicken stock into the pan, add the soy sauce, honey, sugar snap peas, and broccoli.
Bring to the boil then reduce the heat and simmer for 3 minutes until the vegetables are just tender.
Tip the cooked noodles into the chicken broth, add the chicken with the spinach and coriander then heat gently for another 2 minutes to warm through.
Spoon into warmed bowls and serve.