Easy Chicken-Ramen Soup

A quick and easy dinner that's tasty, economical and doesn't leave you with too many dishes to wash! An Asian Style Chicken Noodle Soup. Submitted for "Dining on a Dollar Contest" using contest ingredients - November 2008. Add the red pepper flakes as an option if you like a hotter style soup, or alternately use a small red chilli finely diced and add with the chopped onion.

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 1  garlic clove, finely minced (can use bottled minced garlic)
• 2  teaspoons  sesame oil
• 1⁄2 cup  frozen cut green beans
• 1  carrots, finely julienned or 1  carrot, very finely sliced
• 1  small onion, finely chopped
• 2  cups  chopped cabbage (chinese cabbage) or 2  cups  wombok cabbage (chinese cabbage)
• 1  tablespoon  vegetable oil or 1  tablespoon  peanut oil
• 2  cooked chicken breasts, shredded
• 1  tablespoon soy sauce
• 2 (3 ounce) packets  ramen noodles, discard seasoning sachets (also referred to as instant noodles)
• 6  cups  chicken stock
• 1⁄2 teaspoon dried red pepper flakes (optional)
• 1⁄4 cup  chopped cilantro leaf (optional)
•  salt and pepper

Directions

1. In a small bowl combine the 2 teaspoons of sesame oil with the minced garlic- set aside.
2. Using a large stockpot or saucepan, heat the vegetable or peanut oil and then add the carrot, onion and cabbage.
3. Gently stir-fry until the vegetables have softened slightly - around 3-5 minutes.
4. Add the chicken stock, soy sauce, shredded chicken and green beans. Bring to the boil.
5. Once the soup is to the boil, add the sesame soaked garlic and the 2 packets of ramen noodles (do not use the seasoning sachets) and boil until the noodles are cooked. Approx 5 minutes. Stirring occasionally.
6. Season with salt and pepper to taste. Stir thru the cilantro (if using). Serve and enjoy!