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Chicken Noodle Soup

This is a great winter dinner. Eat from a bowl with chopsticks, and a spoon to slurp up the stock. I stole the idea from a dish in Wagamamma's in the St. Stephen's Green centre, but have upped the flavour factor, and cut down on the ingredients for the sake of speed. From the first twist of the hob knob to its landing in your mouth it takes as little as 20 minutes.

For two.

Ingredients
2 sheets of medium thread noodles
A good handful of sugar snap peas
12 or so brown cap mushrooms
2 chicken breasts
Maple syrup (or honey)
Malt/wine/balsamic Vinegar (basically, not white vinegar)
Curry Paste
A decent chicken stock cube (not Oxo, it's bleah!)

Skin the Chicken breasts if they aren't already stripped. Put them in a bowl and slop the Maple syrup, vinegar and 2 good teaspoons of curry paste onto them. Slash them with a knife so the flavour will get into the meat.

Put on a biggish pot of water to boil. Turn on the grill to heat, and wash the mushrooms. Drop the marinated chicken under the grill, on the second from the top rack placing. Start frying the mushrooms on a mid-high heat, until they're soft and juicy. Smell them. Mmm.

Crumble the stock cube into the boiling water, and turn the chicken breasts. Drop in the noodles and cook according to the pack. A minute or so from the end, drop in the sugar snap peas. They should still be crunchy when you eat. Take the chicken out, slice into big chunks, and eat the little crunchy tasty bit at the end.

Pour the noodles, greens and stock into big bowls. Drop the chicken and mushrooms on top. Garnish with some fresh coriander if you like. Slurp down.

by
Simon McGarr
9th December 2001

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