Sesame Ginger Prawn Noodle Soup

Try out this guilt-free and flavourful recipe, made with thin egg noodles that only have half the carbs. 

Serves 2 

Ingredients

BROTH

3 cups Chicken Stock
2-3 garlic cloves, smashed
1.5cm ginger, sliced into 3 bits

From Your Pantry

1 1/2 tbsp Chinese rice wine
1 1/2 tbsp Tamari
1/2 tsp toasted sesame oil

TOPPINGS AND NOODLES

150g cooked prawns (or shredded chicken breast) 
2 rolls of UPGRAIN® Thin Egg Noodles (Low Carb)
2 bunches of baby bok choy, cut and blanched
200g white mushrooms
Serve with lime wedge, sliced chili, sesame seeds & coriander

 

Method 

1. Bring broth ingredients in a saucepan to boil over high heat with the lid on.
2. Once boiling, reduce heat to medium-low, and simmer for additional 10 minutes.
3. In the meantime, prepare your vegetables and protein. Set aside.
4. Cook the noodles using the instructions printed on the pack and place them in a serving bowl.
5. Add your toppings and garnishes.
6. Ladle over soup and serve with cut chili, coriander, lime wedge and sesame seeds. Enjoy!

 

Recipe and Image Credit: UPGRAIN