Asian Noodle Soup

Asian Noodle Soup
  • Prep: 10
  • Cook: 5 mins
  • Serves: 4

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.

Nutrition information

per serving per 100g
Energy 527.3 kJ 112.3 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
Fibre 4.4 g 0.9 g
Sodium 1912.8 mg 407.4 mg

LiveLighter ®© State of Western Australia 2022, reproduced with permission.