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How to make Asian chicken noodle soup

Yield = 4
Prep time: 0:20
Cook time: 0:25
Total time: 0:45

Ingredients

  • 450g fresh thin hokkien noodles
  • 1 tablespoon peanut oil
  • 3cm piece ginger, peeled, finely chopped
  • 2 garlic cloves, crushed
  • 2 small red chillies, deseeded, finely chopped
  • 6 cups Massel chicken style liquid stock
  • 500g chicken breast fillets, trimmed
  • 2 tablespoons light soy sauce
  • 1 teaspoon sesame oil
  • 3 teaspoons brown sugar
  • 4 green onions, thinly sliced diagonally
  • 1 bunch baby bok choy, chopped
  • Green onions, finely shredded, to serve

Method

  • Step 1 Place noodles in a heatproof bowl. Cover with boiling water. Stand for 3 minutes or until tender. Drain and separate noodles.
  • Step 2 Heat peanut oil in a large saucepan over medium-high heat. Add ginger, garlic and half the chilli. Cook for 30 seconds. Add 2 cups stock. Cover. Bring to the boil. Reduce heat to medium-low. Add chicken. Cook for 5 minutes or until just cooked through. Transfer chicken to a chopping board. Slice crossways into strips.
  • Step 3 Add remaining 4 cups stock, soy sauce, sesame oil and sugar to soup. Cover. Increase heat to medium-high and bring to the boil. Add green onion and bok choy. Cook for 1 minute or until leaves just wilt.
  • Step 4 Divide noodles between bowls. Top with chicken. Ladle boiling broth into bowls. Top with shredded green onions and serve with remaining chilli on the side.