CHICKEN AND MUSHROOM NOODLE SOUP

Ingredients:

• 30g low calorie Slendier noodles
• 1 teaspoon extra virgin olive oil (7g)
• 4 spring onions, chopped
• 1 teaspoon ginger grated
• 2 garlic cloves, crushed
• ½ teaspoon ground turmeric
• 100g button mushrooms, sliced
• 300ml chicken stock
• 50g spinach, chopped
• 150g boneless chicken breast cut into strips
• 1 teaspoon soy sauce
• 1 red chilli sliced
• 1 teaspoon sesame seeds
• Salt and Pepper to taste

Method:

1. Cook the noodles following pack instructions, drain and rinse under cold water. Drain again.
2.  Heat the oil and cook the spring onions for 2 minutes until soft. Add the ginger, garlic, and turmeric, and cook for a minute. Stir in the mushrooms and cook for 4-5 minutes or until softened. Add the chicken stock and bring to a simmer. Cook for 3-4 minutes then add the spinach and cook until wilted. Add the chicken strips and simmer gently for a few minutes until cooked through.
3. Put the noodles into a bowl and Pour over the hot stock; add the soy and sesame, then the remaining ingredients, finishing with the red chilli slices from the pan.