Asian noodle soup
Easy
4 servings
6 serves of veg
10m preparation
15m cooking
Ingredients
- 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
Method
- Combine stock and cabbage in a large pot and bring to the boil.
- Simmer over gentle heat for 5 minutes or until tender.
- Add chilli, coriander, bok choy, ginger and sauces.
- Divide hot noodles and chicken between 4 deep serving bowls.
- 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 |
