Easy
A chicken noodle soup is an absolute Chinese classic. Noodles, peas and chicken combine with spices to create this refreshing soup.
Our method
Cook Noodles as per pack instructions
- Thinly shred carrots and spring onions
- Slice onion
Fry onions and ginger in oil in a pans
Shred left over roast chicken
- Mix stock cube with water and add to the pan and heat
Add Birds Eye petit pois to pan and cook according to pack cooking instructions.
- Season with dash of soy sauce. Add carrots, spring onions, chicken and noodles
- Garnish with coriander Serve and Enjoy!
Tip!
- Serve with a crusty roll
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
2
Carrots
1 medium
Onion Sliced
1
Chicken Stock Cube
320g of
Petits Pois 545g
1 knob
Fresh Grated Ginger
1/2 300g pack of
Egg Noodles (boiled)
1 small
Red Chilli Chopped
200
g
Shredded Roast Chicken
1 dash
Soy Sauce
1 bunch
Spring Onions Shredded
1 pint
Water
2
teaspoons
Sunflower Oil
