Lots of veggies, some noodles, and a drizzle of sauces with some seasoning, when mixed together, result in a bowl full of refreshing appetiser— a perfect thing to have in the evenings when you feel a little hungry but don’t want to ruin your dinner by having something heavy. Soup with noodles is a dish on its own.
CHICKEN NOODLE SOUP
250g chicken breast
800ml chicken stock
1 pack of PRAN Mr. Noodles
1 tsp fresh chopped ginger
1 finely chopped, garlic clove
2 tbsp sweet corn
2-3 mushrooms, thinly sliced
2 spring onions, shredded
2 tsp soy sauce, plus extra for serving
Mint or basil leaves and a little shredded chilli, to serve
1/2 tsp salt
10 whole black peppercorn
Pour the stock in a pan and add chicken, ginger, garlic, and peppercorn. Bring to boil, then reduce the heat, and partly cover and simmer for 20 minutes, until the chicken is tender. Remove the chicken to a board and shred into bite-sized pieces using a couple of forks.
Return the chicken to the stock with PRAN Mr. Noodles, corn, mushrooms, salt, half the spring onions and the soy sauce. Simmer for 3-4 minutes until the noodles are tender. Ladle into two bowls and scatter over the remaining spring onions, herbs and chilli shreds, if using. Serve with extra soy sauce for adding in.
SPICY NOODLE, VEGETABLE AND CHICKEN STIR-FRY
200g packet of PRAN MR. NOODLES
2 tbsp vegetable oil
600g chicken breast fillets, sliced
1 large carrot (180g), thinly sliced
250g button mushrooms, thickly sliced
2 cm piece fresh ginger (10g), grated
1/4 cup (60ml) chicken stock
1/4 cup (60ml) oyster sauce
2 tbsp soy sauce
4 green onions, thinly sliced
2 long red chillies, thinly sliced
150g sugar snap peas
Cook PRAN MR. NOODLES in a large saucepan of boiling water, drain, and rinse under cold water.
Heat half of the oil in a wok; stir-fry chicken, in batches, until just cooked through. Now, heat the remaining oil in the same wok; stir-fry carrot, mushroom and ginger until vegetables are just tender. Return chicken to wok with combined stock and sauces; stir-fry until heated through.
THAI CHICKEN NOODLE SOUP
½ cup thinly sliced cooked chicken
1 tsp red curry paste
1 packet PRAN MR. NOODLES
375ml carton salt-reduced chicken stock
1 tbsp coarsely chopped fresh coriander
½ green onion, thinly sliced
At home, combine chicken and curry paste. At lunchtime, rinse noodles under hot water and place in a medium microwave-safe bowl with chicken mixture and stock. Cook, uncovered, on HGH (100 percent) in microwave oven for about 2 minutes, or until hot. Sprinkle with coriander and onion. Serves one.
CRISPY NOODLES SALAD
1 packet PRAN MR. NOODLES, boiled
1 cup Chinese cabbage, finely shredded
1/2 cup onion, chopped
100g lightly roasted almonds and peanuts
Cooking oil for deep frying
For dressing —
¼ cup white vinegar
¼ cup castor sugar
1 tbsp soy sauce
2 tsp sesame oil
¼ cup olive oil
Heat cooking oil in a pan. Deep fry the boiled noodles until crisp. Mix all dressing ingredients in a bowl. Stir well until sugar is dissolved. Combine the cabbage, chopped onion and nuts in a salad bowl. Add dressing and mix well. Just before serving add the fried noodles and toss thoroughly. Serve immediately.
Compiled by LS Desk
Product: PRAN Mr. Noodles