Chicken Noodle Soup
½ lb(225 g) thin long life noodles
1 tbsp (15 mL) light soy sauce
1 tbsp (15 mL) sesame oil
½ lb (225 g) chicken breast, cooked and cut in 2 inch (5 cm) strips
½ bunch fresh mustard cabbage (choy sum), cut in ¾ inc (2 cm) pieces
8 cups (2 L) chicken stock
1. Cook noodles in 4 cups (1 L) boiling salted water for 5 minutes; drain.
2. Place soy sauce and sesame oil in a large soup bowl. Top with cooked noodles. Arrange chicken and cabbage on top. Pour over boiling seasoned stock. Cover and let stand a few minutes before serving.
Serves 6-8
