Chinese chicken noodle soup

    20 mins

    The inspiration for countless quick, healthy meals, pasta and noodles are a low-fat source of protein and, made with enriched flour, offer some vitamins and minerals.

    Be the first to make this!

    Serves: 4 

    • 2 cups (500ml) chicken stock
    • 2 teaspoons (10ml) reduced-salt soya sauce
    • 1 teaspoon (5ml) sesame oil
    • 1 tablespoon (15ml) rice vinegar
    • 250g skinless, boneless chicken breast, sliced
    • 200g vermicelli or fresh egg noodles
    • 2 cups chopped siow pek chye/xiao bai cai
    • 1 spring onion, chopped

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Bring the stock, 3 cups (750ml) water, the soya sauce, sesame oil and rice vinegar to the boil in a large saucepan. Add the chicken and cook for 2 minutes.
    2. Add the vermicelli, siow pek chye/xiao bai cai, spring onion and cook for a further 2 minutes or until the noodles are done.

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (0)