Red Chilli and Ginger Chicken Shirataki Noodle Soup

Share on FacebookShare on TwitterPin it on PinterestShare on TumblrShare via email

Red Chilli and Ginger Chicken Shirataki Noodle Soup
Preparation time: 15 minutes

Cooking time: 35 minutes

Ingredients (serves 2)

150g of shirataki noodles, available from Amazon or from your local Chinese supermarket
low fat cooking spray
3 spring onions, chopped
1 red chilli, deseeded and chopped
1 teaspoon of fresh grated ginger
1 large chicken breast
2 small pak choi, chopped
2 medium carrots, chopped
a handful of shredded white cabbage
2 ½ pints of reduced salt chicken stock
1 tablespoon of corn flour, melted in 2 tablespoons of cold water
reduced salt soy sauce for seasoning

Let’s get cooking

1. Drain the shirataki noodles from the packaging liquid, place in a colander and rinse well with running water for a few minutes
2. Cook the noodles in boiling water for 2 minutes, drain and set aside
3. Spray the bottom of a tall non stick pan with low fat cooking spray and fry the spring onions for approximately 1 minute
4. Add the ginger and chilli and cook for a further 30 seconds
5. Add the stock, the chicken and the vegetables and cook for 20 minutes until the chicken is cooked through and the vegetables are tender
6. Add the corn flour and reduce down for 5 minutes – this will thicken up the broth and give the soup a nicer consistency
7. Add the noodles, season with soy sauce and cook together for 2-3 minutes before serving