July 01, 2017
Soups/Stews, Poultry, Chicken,
Vegetables, Mushrooms, Asian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Potluck, Winter, Weeknight Meals, Stove Top, Cooked Chicken or Beef, Cooked Chicken more
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"From our Saturday newspaper The Weekend West. Times are estimated. Suggested you poach a chicken plus vegetables and aromatics and use the stock and the cooked chicken to make the soup, if doing this you will need to allow the extra time to do so."
Soak the mushrooms for 30 minutes and the discard the stems and finely slice the caps.
Heat oil in a large heavy based saucepan and add the mushrooms, garlic and ginger and saute for a minute and then add the rice wine, soy sauce and the stock and bring to the boil and then drop in the noodles, chicken, snow peas and sprouts and stir gently to mix through.
Check for seasoning and add extra soy if necessary.
To serve, divide the noodles between the bowls and then ladle in the soup and finish with the spring onions, coriander and chilli if liked.
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