I seemed to have completely lost my blogging mojo after taking a little break this Christmas time, so I wanted to try and get myself out of the slump and post a recipe I’ve made this weekend.
With it being Sunday, I’m guessing a few of you may be having a roast with some leftover chicken for the week ahead. I’m also guessing if you’re anything like me, you’ll be looking to start healthy eating from tomorrow onwards so this recipe is not only easy to make, it totals 280 calories for a huge bowl. So how did I make it…
40g dried fine egg noodles, broken roughly
300ml chicken stock
1 teaspoon soy sauce
75g cooked skinless chicken
3 spring onions, sliced
Bring a pan of water to boil, add the noodles and cook for 3 minutes.
Drain and rinse in cold water.
Pour the stock (made up with boiling water), and bring to a simmer. Mix in the chicken, soy sauce and spring onions and cook for 2 minutes.
Pour into a bowl and voila, chinese chicken noodle soup. This tastes absolutely gorgeous, not to blow my own trumpet mind, and it’s so easy to make it batch and take to work for a quick, but filling, lunch option. Plus, if you’re a Slimming World gal/guy like me, this recipe is a big skinny zero syns. You can also add sweetcorn, which you cook alongside the noodles but I’m not keen on those little yellow pods so left them out.
Let me know if you give this a try as I’d love to know what you think. I’m always on the lookout for new lunch options as I seem to have the same pretty much most weeks. Anyway, enjoy the last couple of hours of your weekend and I’ll be back through the week when I’ve hopefully got my blogging mojo back.