Udon Noodle Broth with Chicken and Asian Seasoning
One of the joys of a roast chicken is having the carcase to make proper stock, and subsequently, a hearty veg and noodle-filled soup that is a friend indeed for the low-fat eater. We had a litre of the stock, which was crammed full of new season carrots, onion and spring onion, celery, garlic, ginger, chilli, coriander and shredded left-over chicken. I poured this over some slippery udon noodles and finely shredded greens in a deep bowl, and we tucked in. There were even leftovers for hubby to take to work. Yum. Not sure of the calories, but we made 175g of noodles serve 3 portions, and the chicken and veg and broth itself is fairly low. Even big bowls can't have been more than 400 cals, I reckon and very low fat if the stock is chilled and fat removed from the surface.