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New-style chicken noodle soup

Ingredients 10
Servings 4


  • sunflower or canola oil for frying
  • 150
    young leeks, washed and sliced diagonally
  • 2
    finely chopped fresh ginger (optional)
  • 4
    chicken breast fillets, cubed
  • 15
    chopped parsley
  • milled pepper to taste
  • 2
    boiling chicken stock
  • 150
    instant Chinese noodles
  • soy sauce to taste
  • chopped fresh basil (if available)


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.

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