Chicken Noodle Soup

Prep time: 5 mins
Cooking time: 10 mins

Ingredients

1 tbsp vegetable oil
4 spring onions, trimmed
1 chicken breast (free-range if possible), cut into strips
1/2 tsp Blue Dragon Minced Ginger (or a 2cm piece of fresh ginger peeled and finely chopped)
1/2 tsp Blue Dragon Light Soy Sauce
1/2 tsp Blue Dragon Minced Garlic
1 sachet Blue Dragon Oyster & Spring Onion Stir-Fry Sauce
450ml vegetable stock, hot
2 nests Blue Dragon Fine Egg Noodle Nests
1 handful stir fry vegetables

Serves: 2

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Oodles of noodles make this soup lip-smackingly good

Heat the vegetable oil in a large saucepan and fry the spring onions, and chicken, for 2-3 minutes, stirring occasionally, until the chicken is cooked.
Add the Minced Ginger, Minced Garlic, Light Soy Sauce, sachet Blue Dragon Oyster and Spring Onion Stir Fry Sauce and the hot vegetable stock and bring to the boil.
Add the Egg Noodles and cook for 4 minutes. Add a large handful of stir fry vegetables 1 minute before the end of cooking.
Spoon into individual soup bowls

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Before adding the seaweed add a few drops of toasted sesame seed oil.

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