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    Chicken noodle soup

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    Chicken noodle soup

    This dish is the one to reach for as winter draws near and the old sniffles start to appear. Here it is made rich with oyster sauce and freshened with a touch of lime, bringing instant restorative effects.

    • Preparation time: 20 minutes
    • Cooking time: 5 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4


    • 1.5 litres Chicken stock
    • 4 tbsp Oyster sauce
    • 1 tbsp Caster sugar
    • 2 tbsp Lime juice
    • 250g Fresh egg noodles
    • 300g Cooked chicken, shredded
    • 4 Pak choi, shredded crosswise
    • 10g Coriander leaves
    • ½ Red chilli, finely sliced
    • ½ Red onion, finely sliced


    1. Bring the stock to the boil in a saucepan over a high heat, then add the oyster sauce, sugar and lime juice. Meanwhile, place the noodles in a bowl, cover with boiling water for a minute or so to warm them through, then drain and divide between 4 warmed bowls.
    2. Add the shredded chicken and pak choi to the noodles, then ladle the hot broth into the bowls. Sprinkle with coriander leaves, chilli and red onion.

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