Asian Noodle Soup - Healthier. Happier.

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Asian Noodle Soup
  • 4 cups chicken stock*
  • ¼ Chinese cabbage, finely sliced
  • 1 small red chilli, finely sliced (optional)
  • 2 tablespoons coriander, chopped
  • 1 bunch bok choy, shredded
  • 1 teaspoon ginger, finely chopped
  • 2 tablespoons reduced-salt soy sauce
  • 1 tablespoon fish sauce
  • 125g Hokkien egg noodles, cooked
  • 1 cup skinless chicken, cooked and shredded
  • 1 cup mung bean sprouts
  • 1 spring onion, sliced
  1. Combine stock and cabbage in a large pot and bring to the boil.
  2. Simmer over gentle heat for 5 minutes or until tender.
  3. Add chilli, coriander, bok choy, ginger and sauces.
  4. Divide hot noodles and chicken between 4 deep serving bowls.
  5. Ladle soup mixture over noodles, add bean sprouts and garnish with spring onion.

Process

Asian Noodle Soup

Step 1

Cut vegetables.

Step 2

Combine stock and cabbage in a large pot and bring to the boil.

Step 3

Add chilli, coriander, bok choy, ginger and sauces.

Step 4

Divide hot noodles and chicken and ladle soup mixture over noodles.

Step 5

Add bean sprouts and garnish with spring onion.

Alternatives

  • * Using the chicken stock from the recipe collection will result in a reduced salt version.

Storage Suggestions

Can be kept in refrigerator for up to 3 days. May be frozen for up to 3 months.

Equipment List

  • Chopping board
  • Large knife
  • Large deep pot with lid

 

Acknowledgements

Queensland health acknowledges the development of the Healthy Food Fast cookbook by the Department of Health Western Australia. www.gofor2and5.com.au. Recipes from Healthy Food Fast © State of Western Australia 2011, reproduced with permission.

Nutrition Information


443g Quantity per serving Quantity per 100g
Energy 628kJ 142kJ
Protein 16g 3.61g
Fat, total 2.02g 0.46g
— Saturated 0.46g 0.11g
Carbohydrate 14g 3.16g
— Sugars 4.56g 1.03g
Fibre 6g 1.26g
Sodium 913mg 206mg
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