Here's what I made tonight for dinner, except it had a lot more vegetables - I think it came to 3 points for me as I had 50gm noodles...not much really. I filled up heaps on the chicken and vege soup instead (and held off on the amount of chicken)
Ingredients:
Egg noodles/any noodles you like - dry or fresh
Soup:
2 chicken thigh fillets
Onion
2 carrots
1-2 zucchini
1 cup Chinese cabbage - wong nga buk
2 Baby bok choy
3 slices of root ginger
1-2 tbs soy sauce
salt n pepper to taste
2 tbs chicken stock powder
water to cover the veges in the pot
Optional extras to the soup:
2 Chinese dried mushrooms sliced thinly (they need to be rehydrated in hot water first)
Lobster/fish balls or wontons (available from Chinese grocery)
Instructions:
Boil, then simmer together in a pot:
water, stock, sliced chicken fillet, veges sliced on an angle, ginger, soy sauce. Add green veges, lobster/fish balls/or wontons last.
In separate pot cook noodles - don't overcook them as they go mushy. Egg noodles only take 2-3 minutes once water is boiled. Dry egg noodles need some assistance in uncurling once water starts to soften them.
Serving:
Place desired amount of noodles in large Chinese style soup bowl. Add soup making sure you have bits of everything.
For less points increase portion of veges and decrease noodles and meat... Lobster balls were low for pts - 5 balls = 1.5pts. The key ingredient is the root ginger - it really makes it authentic.
My kids liked it and ate it happily - even the fussy one!
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