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5 minutes
15 minutes
20 minutes
- 1.5 litres chicken style liquid stock
- 750.00 ml shredded cooked chicken
- 420g can corn kernels, drained, rinsed
- 42.00 gm soy sauce
- 3 tsp sambal oelek (see note)
- 12.00 gm brown sugar
- 200g fresh thin hokkien noodles
- 1 bunch English spinach, trimmed, washed, shredded
- sambal oelek, to serve (optional)
- In a large saucepan, bring stock, chicken, corn, soy sauce, sambal oelek, and brown sugar to a boil over medium-high heat.
- Gently stir in the noodles, lower the heat to medium-low, and let it simmer without a lid for 4 to 5 minutes until the noodles are tender.
- Mix in fresh spinach and cook for 1 minute or until it wilts. Ladle soup into bowls and serve with sambal oelek on the side, if desired.
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