Chinese chicken noodle soup

Chinese chicken noodle soup


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About this recipe: 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.

Janet Mitchell

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.

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