Chicken noodle soup

Today was not a good day, but it ended well. In fact dinner was pretty much the only thing that went right today, even Caitlin liked it.

Chicken noodle soup

250g thin egg noodles
1 tablespoon of olive oil
1 teaspoon crushed ginger
2 teaspoons minced garlic
1 punnet of fresh baby corn, cut into bite sized pieces
6 mushrooms, sliced
150g sugar snap peas
breast meat from a BBQ chook, chopped
1.5L chicken stock (Don’t want it too strong or salty, I used 2 Massel salt reduced cubes, which are supposed to make 500mL each, in 1.5L of water)
1 tablespoon soy sauce
1 teaspoon sesame oil

Cook the egg noodles as per directions on packet and drain when done. While they cook heat olive oil in a large saucepan, add ginger, garlic, corn, mushrooms and sugar snap peas and stir fry for a minute or two. Add chicken and stock, bring to the boil. Add drained cooked noodles, soy sauce and sesame oil.

Serves 5 with seconds for the bottomless pit disguised as the youngest child. It could have done with some shallots but there weren’t any at Woolies when I went shopping tonight.

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