Chicken & egg noodle broth
This divine chicken and egg noodle broth is both filling and warming, perfect for winter�s night. The contrast of yellow corn and deep green coriander brightens up the dinner table
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 1 1/2 litres (6 cups) chicken stock
- 2 cloves garlic, crushed
- 2 spring onions, halved lengthways
- 10 grams (2cm piece) ginger, peeled
- 2 skinless chicken breast fillets (about 250g each)
- 3 corn cobs, kernels removed
- 120 grams fresh thin egg noodles
- 1 bunch gai lan (chinese broccoli), trimmed, coarsely chopped
- 2 eggs, lightly beaten
- 60 millilitres (1/4 cup) soy sauce
- 1 long red chilli, thinly sliced
- 1 teaspoon sesame oil
- 1 teaspoon caster sugar
- coriander leaves, to serve
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