250g of Evergreen's Fresh Egg Noodles
300g skinless chicken breast sliced
1L chicken stock
1 thin sliced ginger, chopped
½ medium onion, thinly sliced
1 stalk celery, peeled and sliced
5 mushrooms, thinly sliced
2-3 tomatoes, cut into slices
2 spring onions, shredded
Shredded chilli (optional), to serve
SAUCE
1 tbsp olive oil
1 tbsp salt
½ tbsp sugar
2 tbsp soy sauce
White pepper
Step 1
Bring water to boil.
Step 2
Add noodles, separate with a fork, and cook for 1 minute.
Step 3
Drain, toss in a little oil, and set aside.
Step 4
Heat olive oil in a large saucepan over medium-high heat. Add ginger, onion, and chicken, and cook for 2 minutes. Add soy sauce & chicken stock.
Step 5
Add vegetables, salt, sugar, and pepper. Cover, and bring to a boil. Cook for 5 minutes or until just cooked through.
Step 6
Divide noodles between bowls. Top with cooked chicken & vegetables.
Step 7
Ladle boiling broth into bowls. Top with spring onions and serve with chili on the side.
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