Never waste your food

Twas bitterly cold today, in the morning the temperature barely hits 7degreeC. I even wore a wool scarf & glove to sleep the nite before[brrrrrr.....]. It feels wintry. It's only early October for goodness sake.
Well.....well.... it's UK anyway :-)

Back to topic:
I was taught from young by mom to finish all the food on my plate, all clean and clear, not even a single grain of rice visible. I was told, if I finished everything I'll be bestowed a handsome boyfriend or husband in the future......hmnnnnn....guess it was a myth after all.... it was a bit silly though but the trick work just fine as it taught me not to waste food.....hehehehe.

So as from last nite, I made Teriyaki chicken and still have leftover(note: I couldn't finish 4 thighs at one go), so I thought why not made myself a nice bowl of Teriyaki chicken noodle soup. It was a fusion between Japanese and Chinese ingredients. I love soup when weather is plunging, cold and miserable. Hot soup always do wonder to perk me up. My mom will be so happy now, no more leftover .....

Teriyaki Chicken Noodle Soup

Ingredients

• 1 chicken cube stock or anchovies cube.
  
• A hanful of noodle (about 70gm)
  
• Chicken teriyaki meat sliced thinly[from leftover]
• 2 handful of green spinach leaves
• 400ml water
• 1 tsp shaoxing wine
• 1 tsp sesame oil
• few sprigs of parsley
• slices of red chillis
• some sesame for decorating
• 2 tsp of light soya sauce
• 1 tsp oyster sauce(optional)
  
• pinch of salt to taste
  
• seaweed (Nori)
• pinch of pepper
  

1. Cook the noodle and drain and put into a bowl, top up with bits of seaweed.
2. In another pot, prepare the chicken stock, add in the cube and boil. Then add in seasoning-sesame oil, salt, soya sauce, shaoxing wine. Still boiling add in spinach and turn off the fire.
3. Pour over the soup into the noodle in the bowl. Top up with teriyaki chicken, chillis slice, parsely and pinch of white pepper. Serve while it's hot. I throw in a pint of beer for bonus.....