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Chicken, noodle & yuzu soup
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500ml Cook’s Ingredients Chicken Stock
½ x 235g pack pak choi, sliced
1 red pepper, diced
1 cooked chicken breast, skinned and shredded
2 tsp Cooks’ Ingredients Yuzu
50g ribbon rice noodles,
such as Thai Taste Folded Rice Noodles
Drizzle toasted sesame oil
1. Add the stock to a saucepan and bring to the boil. Add the white part of the pak choi with the diced pepper, chicken, yuzu and noodles, then cover and simmer for 5 minutes.
2. Stir in the green part of the pak choi and cook for 1 minute. Drizzle with a little toasted sesame oil and serve in deep bowls.
1 of your 5 a day
low in fat
Typical values per serving:
This recipe was first published in April 2016.