Wednesday, May 11, 2011

Chicken udon soup

Another in my "write it down so you don't forget what you did" series of impromptu recipe creations. This is the sort of thing that happens when I haven't even begun to think about dinner till after 7pm and the thought of pizza delivery makes me feel slightly ill.

Chicken and udon soup

3 serves of udon noodles (I used Hakubaku Organic Udon which come dried in a 270g/3 serve pack)
1 tblspn olive oil
2 heaped teaspoons of diced garlic from a jar
4 shallots sliced
1/4 red capsicum diced
2L of water and 3 Massel chicken style veggie stock cubes
420g can of corn kernels drained
190g tin of whole champignons drained (or fresh mushrooms if you have them)
1 cup of diced BBQ chicken leftovers
a few shakes of dried chili flakes
a slosh of soy sauce
a drizzle of sesame oil

Cook udon until just short of done, drain and set aside
In a large pot cook garlic, shallots and capsicum in the olive oil for a few minutes
Add water, stock cubes, corn, mushrooms and chicken and bring to a simmer
Add udon, chili, soy sauce and sesame oil, simmer till the udon is cooked.

The kids all had seconds.

2 comments:

Leslie said...

That looks pretty good!!! I think my girls would like it too.

Unknown Mami said...

My husband makes all sorts of delicious meals that he can never replicate because he doesn't write them down.

This soup looks great. I love noodles in my soup.