Ingredients:
125 g uncooked egg noodles.
2 red onions, ring sliced.
450 g shredded cabbage.
2 tbsp wok oil.
150 g fresh ginger, grated.
3 chicken cubes.
3 leeks, sliced.
200 g skinless, boneless chicken breast.
1 tbsp soy sauce.
Directions:
Place chicken breasts and broth in to a stockpot or Dutch oven. Bring to a boil and let simmer for about 20 minutes, or until chicken is cooked through. Remove the chicken from the broth and set aside to cool.
Prepare the noodles according to package directions.
Heat the oil in a wok, add onion and fry for 1 min, Spread grated ginger above the wok.
Add the cabbage and cook, stirring 2 minutes Add the bouillon cubes and 1 1/2 litre of water and bring to a boil. Let cook for 1 min.
Divide the noodles into 4 bowls. Put the onions slices and leeks, shred the chicken into bite sized and arrange over the bowls. Bring the soup to taste with soy sauce and spoon into bowls.
125 g uncooked egg noodles.
2 red onions, ring sliced.
450 g shredded cabbage.
2 tbsp wok oil.
150 g fresh ginger, grated.
3 chicken cubes.
3 leeks, sliced.
200 g skinless, boneless chicken breast.
1 tbsp soy sauce.
Directions:
Place chicken breasts and broth in to a stockpot or Dutch oven. Bring to a boil and let simmer for about 20 minutes, or until chicken is cooked through. Remove the chicken from the broth and set aside to cool.
Prepare the noodles according to package directions.
Heat the oil in a wok, add onion and fry for 1 min, Spread grated ginger above the wok.
Add the cabbage and cook, stirring 2 minutes Add the bouillon cubes and 1 1/2 litre of water and bring to a boil. Let cook for 1 min.
Divide the noodles into 4 bowls. Put the onions slices and leeks, shred the chicken into bite sized and arrange over the bowls. Bring the soup to taste with soy sauce and spoon into bowls.
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