I like this recipe because for me, it ticks all the boxes –
Chicken stock – may be home prepared or you can use commercial liquid stock or stock cubes.
Noodles – these may also be home prepared but if so will need precooking. If using commercial noodles you can use 2 minute style noodles, cheapest when bought in a 10 pack without flavour sachets. Fresh hokkien noodles or dried thin egg noodles also work well.
Vegetables – I use whatever we have growing, usually choosing from a mixture of: broccoli, bok choi, celery, cauliflower, carrot, cabbage, onion, peas, corn (niblets cut from the cob), kale, sliver beet.
A serve of stir fried leafy greens, recipe is here
Special bits – to add extra flavour and variety could be deep fried tofu, boiled egg, commercial or homemade won tons. Meaty bits like barbecue pork or steamed chicken will also add extra flavour.
This is a great lunch or evening meal on cold winter days. This winter we have been having them once a week or so and find them to be easy, tasty and filling, warming us up after a day working outside in the cold.