
Ingredients
- Noodles
- Tsp garlic oil
- Tsp ginger paste
- 600ml chicken stock
- 300ml chicken soup
- Bag stir fry salad mix
- Whole Roast chicken
- Fried Shallots
- Chilli
- Boiled eggs
Method
- Pull apart roast chicken and leave to the side. Boil eggs for garnish.
- Heat garlic oil and ginger in large saucepan. Once heated add bag of mixed stir fry salad and mix to coat.
- Add stock and soup and combine. Once heated add noodles and stir until noodles cooked.
- Add chicken to pot and stir
- Serve, garnish with boiled eggs, fried shallots and chilli
Product used in recipe
- HAKUBAKU - HAKUBAKU ORGANIC RAMEN NOODLE 270G
- HAKUBAKU - HAKUBAKU ORGANIC SOMEN NOODLE 270G