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Asian chicken and noodle soup
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Spicy Asian chicken soup perfect for cozy winter evenings.
Ingredients:
  • 70mls (3 1/2 tbsp) salt-reduced soy sauce
  • 18.40 gm vegetable oil
  • 500g chicken thigh fillets, trimmed
  • 500mls (2 cups) boiling water
  • 70g (1 cup) bean sprouts
  • 1 bunch baby choy sum, washed, trimmed
  • 1.5L (6 cups) chicken style liquid stock
  • 600g fresh hokkien noodles, separated
  • 3 green shallots, thinly sliced
  • 2 fresh small red chillies, thinly sliced
Instructions:
  • Preheat the chargrill or grill over medium-high heat.
  • In a small bowl, mix 1 tablespoon of soy sauce with vegetable oil. Brush the chicken with the soy mixture. Grill for 3-4 minutes on each side, brushing occasionally with the soy mixture until cooked through. Keep warm before serving.
  • 1. Pour boiling water over bean sprouts in a bowl, let sit for 1 minute, then drain. Boil water in a saucepan, add choy sum and cook until wilted. Drain and set aside. Add stock and soy sauce to the pan, bring to a boil, then add noodles. Cook until tender. Slice chicken thinly across the grain.
  • Divide noodles among serving bowls. Top with chicken, bean sprouts, green shallots, chilies, and choy sum. Gently pour the broth over everything before serving.

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