If I’m not specifically making chicken stock to store in the freezer, I like to cook a bigger pot of chicken soup (ABC, chicken-radish and the like) so that I can keep the extra soup for another meal the next day – really saves time and effort! I don’t really like using store-bought stocks because of their high sodium content (and artificial flavourings) so having a fresh one on standby is definitely a much healthier option since I can adjust the amount of salt that goes into it. And yes, this Chicken Udon Noodle Soup is one of such recipes that I’ve made for lunch using leftover chicken soup. Tasty, healthy and so easy to make. Enjoy!
Chicken Udon Noodles with Sugar Snap Peas Recipe
Ingredients (serves 2)
4 chicken drumlets
150g sugar snap peas
1 carrot, sliced
200g enoki mushrooms
300g udon noodles
1 litre fresh chicken broth
2 slices ginger
2 garlic cloves with skin on
1 stalk spring onion
salt to taste
1. In a pot, combine chicken, broth, ginger, garlic, spring onion and bring to a boil. Reduce heat and simmer for 15 minutes till chicken is cooked through.
2. Add the sugar snap peas, carrot, enoki mushrooms, udon noodles and cook for about 2-3 minutes.
3. Season with salt if required, depending on how salty or flavoursome the broth already is.
And here you are, a hot and comforting bowl of chicken udon noodle soup with plenty of ingredients 😉