SPICY CHICKEN NOODLE POT


Ingredients:

2 tbsp PURE OIL VEGETABLE COOKING OIL
1 (50 g) pc onion, chopped
1 (184 g) pc canned shitake mushroom
2 (150 g) pc PUREFOODS CHICKEN HOT & SPICY
2 pc instant mami noodle soup
1 liter water
1 pc tofu, chopped
1/4 cup MAGNOLIA PURE FRESH MILK
1/2 (165 g) pack MAGNOLIA QUICKMELT CHEESE , grated
1 stalk onion leeks

Procedure:

  1. Heat oil in a pot and sauté onion, mushroom, and chicken.
  2. Add noodle soup pack and water. Cook for 5 minutes. Add tofu and milk. Simmer for another 5 minutes.
  3. Serve in a bowl and top with cheese and leeks.
Makes 6 servings.  

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