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The Flaky Chef Part 4

The nights are growing darker, days are getting shorter, and you just know that the common cold is going to make a return this year. This one is for those looking for a nice autumnal/ winter warmer.

I had a Chinese takeaway a few weeks ago, I really just fancied some lovely chicken noodle soup... please don't say I'm the only one who craves soup every now and then? What came to me was a polystyrene cup of magnificence, and the flavour was so strong and gorgeous I craved it for days after. If you've ever had tinned chicken noodle soup, you will know that it just cannot compare - so I had to come up with my own way of satisfying my need for soup.

A Soup of Chickeny-Noodley Goodness - find the website recipe here.

Ingredients (serves 2 but I got 3 big portions out of mine):

  • 4 cups of chicken stock

  • 3 green onions (sliced into little circles)

  • 1 tbsp oyster sauce

  • 1 tbsp dark soy sauce

  • 1 tbsp light soy sauce

  • 4oz dried chinese noodles (more on this shortly)

  • 4 leaves of pak choi/ bok choi/ Chinese greens

  • Sweetcorn (optional)

  • Cooked chicken (again, optional)

Side dish (optional):

  • Garlic bread


  1. Boil your kettle. If it has cup measurements on it, boil enough for 4 cups. I put 3 stock cubes in my pan and added the boiled water to it, and it made the flavour super strong and amazing. If you're having garlic bread, now is the time to put your oven on too.

  2. Chop up those greens. I used pak choi - don't be afraid to keep some of the non-leaf section on for the soup - it adds a lovely flavour, and the whole thing will wilt so they're easy to eat. Chop up your green onion too - don't forget to put some to the side to be used as a garnish (if you like raw green onion).

  3. Once the stock is beginning to boil on the stove, you can put all your vegetables in. This includes your sweetcorn or whatever extra veg you fancy putting in there. It might be time to put in your garlic bread too - look at your noodles and see how long it takes to cook them and calculate when to put your garlic bread in based on that.

  4. It's time to get saucy! It suggests to put in 1 tbsp of each (oyster, light soy and dark soy), however we put in 2, because it was a larger pot than suggested, and we had more veg in there than suggested too. If you're unsure, do 1 tbsp and then add in extra for taste at the end.

  5. Get your noodles in. I had those dried noodles that come in tangled rounds - I put in 2 of those as there were 2 of us eating at the time, which was definitely enough. Top Tip: get scissors and then your noodles are soft, cut them with the scissors - this will make serving and eating 1000x easier.

  6. My noodles took 4 mins to cook. When there was about 2 mins to go, I cut up some cooked chicken (like the chunky type you get for sandwiches) and put that in there too - it really added an extra element to it so would recommend.

  7. Tada! Bowl-up your soup, grab your garlic bread, stick on some Bridgerton and you're living my ideal evening. Don't forget to add your green onions right at the end to make it look extra fancy!

A super easy recipe to get me back into cooking (and writing) again! Let me know if you give this one a go! It's great for meal prep - just put it in a tupperware/ thermos when it cools and fridge it overnight, and it's super quick and easy - a healthy alternative to packet ramen and much much tastier!

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