Chicken Noodles

Chicken Noodles

As November gets underway, we're bringing back comforting, warming dishes and this Chicken Noodle broth is no exception.

  • 30 mins
  • Medium
  • 1-2 Servings

Ingredients

  • 200g chicken breast, cut into bite-sized pieces
  • 1 tbsp vegetable oil
  • 1 small onion
  • 1 small red chilli
  • 100g sugar snap peas
  • 1 packet Yutaka Mellow Yellow Miso Soup
  • 1 Packet Yutaka Udon Noodles
  • 500ml chicken stock
  • 1 tbsp Yutaka Soy Sauce 
  • 1 small bunch fresh coriander

Directions

  1. Peel and finely slice the onion. Thinly slice the chilli. Trim the sugar snap peas.
  2. Heat the vegetable oil in a medium-sized pot over medium heat. Add the sliced onion and saute for 3-4 minutes until it starts to soften.
  3. Add the chicken pieces to the pot and cook for 5-6 minutes until browned and nearly cooked through.
  4. Pour in the chicken stock and bring to a simmer. Cook for 5 minutes.
  5. Stir in the packet miso soup and soy sauce, then add the sugar snap peas and noodles. Simmer until the noodles are tender and the chicken is fully cooked.
  6. Roughly chop the fresh coriander and stir into the broth.
  7. Finely slice the red chilli and use as as garnish, if desired. Serve the broth hot, with more coriander on top.

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