NOODLE SOUP | SEAFOOD RECIPES | JAMIE OLIVER
This easy-to-make dish is the ultimate midweek comfort food, and full of fragrant Asian flavours
Total Time 20 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Trim and finely slice the spring onions. Finely slice the lemongrass (if using), peel and finely chop the garlic and deseed and finely slice the chilli. Pick the coriander leaves.
- Bring the stock to boil in a large saucepan then reduce to a simmer.
- Separate the bok choy leaves (use other greens or frozen peas instead, if you prefer), rinse them and add to the stock together with the prawns, spring onions, lemongrass and garlic.
- Cook for a couple of minutes, until the prawns have turned pink and the bok choy has wilted.
- Divide the vermicelli between 4 bowls and ladle over the soup.
- Scatter the chilli and coriander on top and season with soy and lime juice.
Nutrition Facts : Calories 353 calories, FatContent 1.6 g fat, SaturatedFatContent 0.3 g saturated fat, ProteinContent 23.6 g protein, CarbohydrateContent 60.3 g carbohydrate, SugarContent 1.2 g sugar, SodiumContent 0.6 g salt, FiberContent 0.8 g fibre
CHICKEN NOODLE SOUP RECIPE | BBC GOOD FOOD
Mary Cadogan's aromatic broth will warm you up on a winter's evening - it contains ginger, which is particularly good for colds.
Provided by Mary Cadogan
Categories Lunch, Snack, Soup, Supper
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 2
Number Of Ingredients 10
Steps:
- Pour the stock into a pan and add the chicken breast, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender.
- Put the chicken on a board and shred into bite-size pieces using a couple of forks. Return the chicken to the stock with the noodles, sweetcorn, mushrooms, spring onion and soy sauce. Simmer for 3-4 mins until the noodles are tender.
- Ladle into two bowls and scatter over the remaining spring onion, mint or basil leaves and chilli, if using. Serve with extra soy sauce.
Nutrition Facts : Calories 217 calories, FatContent 2 grams fat, SaturatedFatContent 0.4 grams saturated fat, CarbohydrateContent 26 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 0.6 grams fiber, ProteinContent 26 grams protein, SodiumContent 2.5 milligram of sodium
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JAPANESE RAMEN NOODLE SOUP RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 40 minutes
Category Dinner, Lunch, Main course, Pasta
Cuisine Japanese
Calories 629 calories per serving
- Divide the stock between the bowls, then sprinkle over 1 shredded nori sheet, sliced spring onions or shallots and a sprinkle of sesame seeds. Allow the spinach to wilt slightly before serving.
NOODLE BOWLS RECIPE | RACHAEL RAY | FOOD NETWORK
Reviews 3.6
Total Time 35 minutes
Category main-dish
Cuisine asian
- Add chicken to boiling broth. Poach chicken 5 minutes in broth. Ladle soup into 4 deep bowls, equally distributing broth and chicken. Divide veggies into 4 equal amounts and place in the bowls. Divide cooked fresh pasta into 4 equal amounts and place into the bowls. Cover bowls and allow to steep for 3 to 4 minutes. Gently incorporate noodles up from the bottom of each bowl and serve. SLURP away! It is customary to slurp as you eat, using oversized spoons to drag the noodles up to your mouth. You might need a bib, but you will have fun! Noodle bowls may be garnished with cilantro and or chives for an extra herby zing.
EASIEST CHICKEN NOODLE SOUP RECIPE - NYT COOKING
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Reviews 4
Total Time 30 minutes
- Add noodles and cook over medium-high until al dente according to package directions. (If the noodles absorb a lot of liquid, add more broth according to taste.) Add the reserved chicken and any accumulated juices and heat until warmed, then season to taste with salt and pepper. Divide among bowls; top with a spoonful of crème fraîche, a fistful of torn herbs and lemon zest.
INSTANT POT CHICKEN NOODLE SOUP - HOW TO MAKE INSTANT POT ...
From thepioneerwoman.com
Reviews 3
Total Time 1 hours
Category comfort food, dinner, lunch, main dish, soup
Cuisine American, Comfort Food
- Add the butter to the liner of a 6- or 8-quart Instant Pot and set to SAUTE. Add onion, carrots, and celery to the pot and cook, stirring, for 3 minutes. Add the garlic, thyme, oregano, salt and pepper and cook 1 more minute. Add the bay leaf, chicken, stock, and 2 cups of water. Cover the Instant Pot with the lid and lock into place. Seal the steam release handle. Select HIGH PRESSURE and set the timer for 10 minutes. When the timer is up, let rest for 10 minutes, then manually release the pressure (unseal the steam release handle). Unlock and remove the lid, being careful of any remaining steam. Remove the bay leaf. Remove the chicken from the pot and shred with two forks. Meanwhile, set cooker to SAUTE and bring the soup to a boil. Add the noodles and cook 5-7 minutes or until the noodles are tender. Return the shredded chicken to pot and stir gently. Transfer to serving bowls and garnish with chopped parsley, if desired.
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