Chicken Noodle And Mustard Cabbage Soup
|Light soy sauce||15 Milliliter (1 Tablespoon)|
|Mustard cabbage||1⁄2 Bunch (50 gm), cut into 3/4 inch / 2 centimeter pieces (Fresh, Choy Sum)|
|Chicken breast||1⁄2 Pound, cooked and cut into 2 inch / 5 centimeter strips (225 Gram)|
|Thin noodles||1⁄2 Pound (225 Gram, Long Life)|
|Sesame oil||1⁄4 Teaspoon (1 Milliliter)|
|Chicken stock||2 Liter (8 Cups)|
1 Cook noodles in 4 cups (1 L) boiling salted water for 5 minutes; drain.
2 Place soy sauce and sesame oil in a large soup bowl. Top with cooked noodles. Arrange chicken and cabbage on top. Pour over boiling seasoned stock. Cover and let stand a few minutes before serving.