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 salt-reduced 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