Quick Asian Chicken Noodle Soup
1 T peanut oil
500g chicken thighs, sliced thinly
2 t grated ginger
100g mushrooms, sliced thinly
1.5 L (6 C) chicken stock
2 C water
1 T soy sauce
½ t sesame oil
¼ C cornflour + ¼ C water
85g packet instant noodles
130g can corn kernels
130g can creamed corn
6 spring onions, finely chopped
500g chicken thighs, sliced thinly
2 t grated ginger
100g mushrooms, sliced thinly
1.5 L (6 C) chicken stock
2 C water
1 T soy sauce
½ t sesame oil
¼ C cornflour + ¼ C water
85g packet instant noodles
130g can corn kernels
130g can creamed corn
6 spring onions, finely chopped
Heat peanut oil and cook chicken in batches. Add ginger and mushrooms until fragrant, add stock, water, sauce, sesame oil. Stir in cornflour mixture, cook stirring until boils and thickens. Add broken in half noodle cake, add corns and onion. Simmer uncovered 2 mins or until noodles tender.