Meal for one

Bought a whole roast chicken to go with my favourite shin ram yun noodles, and added leftover sliced mushrooms. Then I realised I had forgotten to buy green vegetables. Luckily, I have homegrown spring onion. So I added it in to complete my lunch.

Cut up the whole chicken and keep them in an airtight container, label the name and date bought. When it had cooled down completely, put it in fridge for a few days and freezer about 5-7 days maybe a day to three more days to add to other ingredients or add to my shin ram yun.

Glad to have a comforting, colourful, flavourful, spicy, and delicious lunch to keep warm and stay in door away from heavy rain. Let’s cook!!!

Ingredients

1 whole roasted chicken, bought from Coles, cut a piece to add in
1 packet shin ram yun noodles
1 stalk spring onion, root end removed and cut to bite size
water
sliced mushrooms

Method

Put kettle on. Open and empty the noodles and condiments onto bowl with a plate at the bottom for easy to carry out from microwave later. Place some sliced mushrooms in with noodles and condiments.

When water is boiled, pour enough water into the prepare bowl with a plate. Place the noodles into microwave. Microwave for 5 minutes until noodles are softened. Open the microwave door and add in one big piece of roast chicken in.

Close the microwave door and continue cooking a further 2 minutes until noodles and mushrooms are cooked and chicken are warmed up. Bring out carefully with a tea towel from microwave. Scatter some spring onion over the noodles. Enjoy with a cup of tea!!!

https://helenscchin.com/2023/04/04/shin-ram-yun-noodles-soup-with-roast-chicken-and-mushrooms/

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