Asian Noodle Soup
Prep: 10 mins
Cook: 5 mins
4 serves Serves: 4
4
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A light, tasty soup packed with chicken, noodles, vegetables and a hint of ginger.
2

Ingredients

  • 4 cups salt-reduced chicken stock
  • 1/4 cups Chinese cabbage (Wombok), shredded
  • 1 small red chilli, seeded and finely chopped (optional)
  • 2 tbs fresh coriander, chopped
  • 1 bunch bok choy, shredded
  • 1 tsp fresh ginger, finely chopped
  • 2 tbs reduced-salt soy sauce
  • 1 tbs fish sauce
  • 125 g Hokkien egg noodles, cooked
  • 1 cup skinless chicken breast, cooked, shredded
  • 1 cup mung bean shoots
  • 1 spring onion (including green top), sliced

Method

  1. Combine stock and cabbage in a large pot and bring to the boil. Simmer over gentle heat for 5 minutes or until tender.
  2. Add chilli, coriander, bok choy, ginger and sauces.
  3. Divide hot noodles and chicken between 4 deep serving bowls.
  4. Ladle soup mixture over noodles, add bean sprouts and garnish with spring onion.

Recipe from Healthy Food Fast © State of Western Australia, 2012. Reproduced with permission.


Healthy tip!

Try mustard instead of mayonnaise to add extra flavour to your salads and sandwiches.

More tips

Nutrition Information

per serving per 100g
Energy 527 kJ 112 kJ
Protein 14.9 g 3.2 g
Fat, total 2.5 g 0.5 g
— saturated 0.7 g 0.2 g
Carbohydrate 8.9 g 1.9 g
— sugars 3.8 g 0.8 g
Sodium 1912.8 mg 407.4 mg
Fibre 4.4 g 0.9 g

Member comments & rating

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Comments (2)

  • Avatar

    Made this last night but used enoki mushroom instead of noodles also added lime juice "amazing" will definately make it again.
    Roselyn Keen
    Posted on: 28 Jul 20

  • Avatar

    I used a pressure cooker to cook some chicken that I had in the fridge to use for this. Worked a treat.
    Mish Budhathoki
    Posted on: 14 Jan 15

Rating (2 ratings)

4




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