Ingredients
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2 teaspoons sesame oil
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1/2 cup frozen cut green beans
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1 carrots, finely julienned or 1 carrot, very finely sliced
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1 small onion, finely chopped
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2 cups chopped cabbage (chinese cabbage) or 2 cups wombok cabbage (chinese cabbage)
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1 tablespoon vegetable oil or 1 tablespoon peanut oil
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2 cooked chicken breasts, shredded
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1 tablespoon soy sauce
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2 (3 ounce) packets ramen noodles, discard seasoning sachets (also referred to as instant noodles)
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6 cups chicken stock
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1/4 cup chopped cilantro leaf
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salt and pepper
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1 garlic clove, finely minced (can use bottled minced garlic)
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1/2 teaspoon dried red pepper flakes
Instructions
- In a small bowl combine the 2 teaspoons of sesame oil with the minced garlic- set aside.
- Using a large stockpot or saucepan, heat the vegetable or peanut oil and then add the carrot, onion and cabbage.
- Gently stir-fry until the vegetables have softened slightly - around 3-5 minutes.
- Add the chicken stock, soy sauce, shredded chicken and green beans. Bring to the boil.
- Once the soup is to the boil, add the sesame soaked garlic and the 2 packets of ramen noodles (do not use the seasoning sachets) and boil until the noodles are cooked. Approx 5 minutes. Stirring occasionally.
- Season with salt and pepper to taste. Stir thru the cilantro (if using). Serve and enjoy!