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


  • 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


  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.

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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

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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)


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