Tuesday, 21 June 2011

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.

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