Nadiya Hussain’s Noodle Soup
An easy way to use up leftover chicken, this simple recipe for noodle soup from Nadiya Hussain's BBC2 series Cook Once Eat Twice, will have dinner on the table in no time.
From the book
Cook Once, Eat Twice
Creative, efficient, and cost-effective recipes that hero simple fresh ingredients.
Clever ideas for meal planning and transforming leftovers into delicious meals.
Stretch the weekly shop further with batch-cooked dinners and freezer-friendly bakes.
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Introduction
The peanut chicken traybake is the perfect base for a delicious noodle soup, so take half the traybake and make something totally different.
Ingredients
| ½ | the peanut chicken traybake (see recipe) |
| 1-1.5 litres | chicken stock |
| 200g | noodle nests |
| 2 tbsp | cornflour |
| 3 tbsp | water |
| To serve: | |
|---|---|
| chopped fresh coriander | |
| lime wedges | |
| chopped chillies |
Method
First make the Peanut Chicken Traybake.
Take half the traybake and pop into a deep saucepan along with the chicken stock. Bring the mixture to the boil.
Crush the noodles in your hand and add to the liquid. Simmer away for 30 minutes.
Make the cornflour slurry by mixing the water with the cornflour. Add to the noodle soup to thicken just slightly.
Take off the heat and serve with coriander, lime wedges and chopped chillies.
Tip: If you don’t have any noodles, you can always crush up spaghetti and get that in there – it will taste just as good.
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