SPICY CHICKEN NOODLE POT


Ingredients:

2 tbsp cooking oil
1 pc (50 g) onion, chopped
1 can (184 g) canned shiitake mushrooms, drained
2 cans (150 g each) PUREFOODS CHICKEN HOT & SPICY
2 packs (55 g each) instant mami noodle soup
1 liter water
1 pack (155 g) tofu, chopped
1/4 cup MAGNOLIA FRESH MILK
1/2 pack (of 160 g) MAGNOLIA QUICKMELT CHEESE , grated
1 stalk (20 g) onion leek, trimmed and cut into 2” long pieces

Procedure:

  1. Heat oil in a pot and sauté onion, mushrooms, and chicken.
  2. Add noodle soup packs 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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