Chicken noodle soup is known in one form or another the world over, but I believe adding lemon and mint is a Portuguese innovation. This is for those nights when you want all that chicken broth mumsiness.
Ingredients
- 2 free-range chicken breasts, on the bone if possible
- 2 bay leaves
- 1 garlic clove
- 4 tbsp soy sauce
- 2 tbsp shaoshing wine or dry sherry
- 1 tsp runny honey
- Juice of 1/2 lemon
- 300g straight-to-wok udon noodles
- Fresh mint leaves, to serve
- Lemon slices, to garnish
Method
- 1. Place the chicken, bay leaves and garlic in a pan with 1 litre cold water. Bring to a simmer and cook for 30 minutes, until cooked through, skimming any froth from the surface. Remove the chicken and set aside.
- 2. Continue to simmer the broth, adding the soy sauce, wine, honey and lemon juice. Season, adding more soy sauce or lemon juice, if you like.
- 3. Blanch the noodles for 3 minutes in boiling water. Drain and divide between bowls. Thinly slice the chicken and put on top of the noodles. Pour over the broth, scatter with mint and top with a slice of lemon.
Nutritional info
Per serving: 240kcals, 3.7g fat (1.4g saturated), 18g protein, 27.1g carbs, 2.4g sugar, 2.9g salt