5. Chicken noodle soup
You will need:
150g whole grain noodles (broken)
400g skinless chicken breast (finely sliced)
4 cups chicken or vegetable stock
50g spinach leaves (chopped)
2 white parts of leeks (finely sliced)
2 garlic cloves (crushed)
2tsps ginger (grated)
2 bay leaves
4 cups water
Salt, to taste
How to prepare:
Add the stock, water, bay leaves, cloves, garlic, ginger, and leeks in a stockpot and let the mix boil on medium heat.
As the mix comes to a boil, reduce the heat, and let the mixture simmer for ten minutes.
After ten minutes, add the chicken, vegetables if any and noodles into the pan, and let simmer for an additional eight minutes or until the noodles get soft.
Add the spinach leaves and salt just two to three minutes before the soup is done.
Switch off the flame, remove the bay leaves, and add the soup into a soup bowl.
Serve immediately with baked sweet potato chips or breast sticks/rolls.
6. Two-minute style noodles
It is an easy-to-prepare and soulful noodle recipe, suitable to serve in lunch or early dinner.
You will need:
50g shirataki noodles
1 cup vegetable stock
½ cup carrot (finely chopped)
½ cup corn (boiled)
½ cup green bell pepper (finely sliced)
1tbsp parsley (finely chopped)
1tsp herb mix
4 cups water
Salt, to taste
How to prepare:
Add all the ingredients (except parsley and herb mix) in a frying pan and let the mixture simmer over low heat for five to seven minutes or until the vegetables turn tender and noodles turn soft. You can even add lean protein such as cooked chicken or prawns to enhance the nutrition and flavors.
Once done, switch off the flame, transfer the noodles to a bowl, sprinkle parsley and herb mix, and serve right away.