Asian Inspired Noodle Soup

 Asian inspired noodle soup


50 ml vegetable oil
2 cups chicken stock
2 onions, chopped
3 garlic cloves, chopped
4 carrots, scallions
200 g shiitake mushrooms
500 g chicken breast, cut into thin strips.
2 tbsp minced ginger a
100 ml Ginger Chilli Soy Glaze 
2 tbsp rice vinegar
1 pack of Chinese egg noodles


Sliced spring onion 

  1. Preheat the oil in a wok on a medium heat.
  2. Add the garlic and ginger and sauté.
  3. Add carrots, mushrooms and salt—cook for 2-3minutes.
  4. Pour in the chicken stock, Ginger Chilli Soy Glaze and rice vinegar. 
  5. Bring to a boil and reduce the heat. 
  6. Add the noodles, make a nest in the middle and add the chicken strips in the middle and simmer until cooked through. 
  7. Combine salt and pepper. 
  8. Serve in a bowl and garnish with spring onion.