238 Kcal per serving | Protein 18.2 g | 25.3g Carb | 7.8 g Fat | 1.3g saturated Fat |2.4g Fibre | 0.2g Added Sugar | salt 2.07g
1.5 Litres hot vegetables stock | ½ Tsp grated Fresh Root ginger | 1Tbsp Teriyaki Marinade or light soy sauce | ¼nTsp Chinese 5 spice powder | 50 g Medium Egg or rice noodles | 140 g Fresh stir-fry vegetables | 50g Halved or sliced Mushrooms | 85 g Skinless Roast Chicken torn into shreds| ½ Tsp Sesame Seeds | Chilli sauce | 3 Sliced Scotch bonnets
- Pour the stock into in a large pan and heat until just simmering . Let’s stir the ginger and teriyaki marinade( or soy sauce) and then add the 5 spice powder.
- Next , your chosen noodles and cook for about 4 minutes , giving them a very gentle stir to loosen them up every now and then. Dash in the stir-fry vegetables , sliced scotch bonnets and mushrooms.
- Now let it cook for a couple of minutes , then sprinkle the cooked chicken and simmer for 3 more minutes.
- Just season the soup to suit your taste and ladle into warmed bowls. Sprinkle with sesame seeds for the extraness 🙂 . Serve with the chilli sauce for extra spice.