Waitrose and Partners
Soy & ginger chicken noodle soup

Soy & ginger chicken noodle soup

Recipe Meal Maths logo

This refreshing noodle soup is quick to make and full of savoury soy sauce and zingy ginger flavour. 

0 out of 5 stars(0) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare-
  • Cook25 mins
  • Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 380g pack 2 Essential Chicken Breast Fillets
  • ½ x 250g pack (2 nests) medium egg noodles
  • 400g pack mushroom stir fry
  • 140g pack soy & ginger sauce

Method

  1. Brush the chicken breasts with oil (preferably toasted sesame oil) and season. Cook under a hot grill, or on a hot griddle, for 20 minutes, turning occasionally until thoroughly cooked, the juices run clear and there is no pink meat. Set aside to rest. Meanwhile, cook the noodles according to pack instructions. Cook the mushroom stir fry with a little oil in a large frying pan or wok for 2-3 minutes, until they still have a little bite, then add the soy & ginger sauce. Add about 500ml chicken stock (optional) or water and bring to the boil. Divide the noodles between 2 bowls, top with the sliced chicken, then ladle over the vegetables and broth.

Book a slot to see product availability at your nearest Waitrose & Partners store

Rating details

Rate this recipe

Select your rating

0 out of 5 stars

Overall rating

No ratings for this recipe yet