New-style chicken noodle soup

Name: New-style chicken noodle soup
Yield: 4 servings
Cuisine: Boil
Ingredients: sunflower oil or canola oil, for frying; 150.00 g baby leeks sliced diagonally; 2.00 ml fresh ginger finely chopped; 4.00 chicken breast fillets cubed; 15.00 ml fresh parsley chopped; freshly ground black pepper; 2.00 Litres stock boiled, peeled and diced; 150.00 g noodles instant Chinese; soy sauce to taste; basil chopped, optional

4 servings

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Poultry

By Food24 November 03 2009

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Ingredients (10)

	sunflower oil — or canola oil, for frying
150.00 g	baby leeks — sliced diagonally
2.00 ml	fresh ginger — finely chopped
4.00	chicken breast fillets — cubed
15.00 ml	fresh parsley — chopped
	freshly ground black pepper
2.00 Litres	stock — boiled, peeled and diced
150.00 g	noodles — instant Chinese
	soy sauce — to taste
	basil — chopped, optional

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Method:

Heat oil and sauté leeks and ginger for 2 to 3 minutes.
Increase temperature, add chicken, parsley and pepper and stir-fry for about 1 minute.
Add stock (use 2-3 cubes) and noodles. Bring to boil and cook for 2 minutes. Remove from stove and season with soy sauce.
Ladle into heated bowls and sprinkle with basil.