Chicken and Noodle Soup

Submitted by Nanna D

"This is different than the usual chicken soup - has an Asian flair to it; still a comfort food."

 

• Ready In: 2hrs 20mins
• Ingredients: 16
• Serves: 4-6

ingredients

• 1 pinch salt
• 1 egg white
• 1 teaspoon cornstarch
• 8 ounces chicken breasts
• 12 ounces fresh egg noodles
• 2 pints chicken stock
• 1 1⁄2 ounces butter
• 4 ounces bamboo shoots
• 2 ounces mushrooms, shredded
• 8 ounces spinach
• 2 -3 green onions, cut into 1 inch pieces

• Sauce

• 3 tablespoons soya sauce
• 1 tablespoon dry sherry
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon sesame oil

directions

1. Mix together salt, egg white, and cornstarch in bowl; add chicken and turn to coat thoroughly.
2. Cook noodles in boiling water for 5 minutes or until tender.
3. Drain and place in large serving bowl.
4. Bring stock to boil and pour over noodles; keep hot. Melt butter in a pan; add chicken bamboo shoots, mushrooms, spinach, and green onions and stir fry for 2 minutes.
5. Combine sauce ingredients and stir into pan.
6. When liquid starts to bubble, pour over the noodles and stock mixture and serve.