Poultry with Vermicelli Stir Fry
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Chicken Noodle Soup You could serve this in deep bowls with the reserved chicken stock ladled over piping hot
Poach the chicken in the stock very gently for about 20 minutes or until cooked through. Set aside to rest, reserving the chicken stock.
Soak or cook the noodles in the chicken stock according to packet instructions and drain when tender.
Meanwhile, heat the oils in a wok and sauté the spring onions, carrots, courgettes, ginger and garlic over a high heat, then add the noodles and soy sauce. Toss well to heat through and serve topped with sliced chicken.