Whenever I, or my roommate enter our place and see the other cooking, we know that 90% of the time we are cooking one thing: noodle soup. Being both lovers of noodles and soup, and noodles in soup, we've become experts at creating healthy, yummy variations of this tried-and-true Asian meal.
For this dinner, I played around with some leftover ingredients I had from a previous meal to make this light, flavourful broth. Definitely recommend this one for any chilly night!
To make, you'll need:
- 1 packet of rice noodles, or pho noodles
- Chicken stock
- Chicken breast, sliced
- 2 tbsp soy sauce
- 1 tbsp rice wine
Bring 1.5 cups of water and 0.5 cups of chicken broth to a boil. Add soy sauce, rice wine and chicken. Cook chicken thoroughly. Add noodles and cook for 2 minutes, stirring occasionally. Add mushrooms and cook for 30s. Turn off heat and stir in spinach and cilantro. Serve immediately. Makes 2 bowls of this:
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