Asian chicken noodle soup

Asian chicken noodle soup

By
From
What's for Dinner?
Serves
4
Prep
15 mins
Cooking time
30 mins
Photographer
Gorta Yuuki

Ingredients

Quantity Ingredient
450g fresh thin hokkien noodles
oil, for cooking
2 teaspoons grated root ginger
2 garlic cloves, crushed
2 small red chillies, seeded and diced
1 litre chicken stock
2 skinless chicken breast fillets
2 tablespoons soy sauce
1 teaspoon sesame oil
4 spring onions, thinly sliced
200g baby bok choy, chopped
salt and freshly ground black pepper

Method

  1. Place the noodles in a heatproof bowl. Cover with boiling water and leave to stand for 3 minutes, or until tender. Drain and separate the noodles.
  2. Heat a heavy-based saucepan over medium–high heat. Add a splash of oil, the ginger, garlic and chilli and cook for 3–4 minutes or until fragrant. Add the stock and bring to the boil. Reduce the heat to a simmer and add the chicken breasts.
  3. Cook for 20 minutes, then remove the chicken breasts and allow to cool slightly. Shred the meat by pulling the flesh apart with your fingers. Season the stock with the soy sauce then add the sesame oil, spring onions and bok choy and cook for 2–3 minutes. Return the shredded chicken to the pan along with the prepared noodles and heat through. Check the seasoning and serve straight away.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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