Asian noodle soup

Asian noodle soup

ServesServes 4
Preparation time Preparation time 10 mins
Cooking timeCooking time 5 mins


4 cups chicken stock
1/4 Chinese cabbage, finely sliced
1 small red chilli, finely sliced (optional)
2 tablespoons coriander, chopped
1 bunch bok choy, shredded
1 teaspoon ginger, finely chopped
2 tablespoons reduced-salt soy sauce
1 tablespoon fish sauce
125g Hokkien egg noodles, cooked
1 cup skinless chicken, cooked and shredded
1 cup mung bean sprouts
1 spring onion, sliced


  1. Combine stock and cabbage in a large pot and bring to the boil
  2. Simmer over gentle heat for 5 minutes or until tender
  3. Add chilli, coriander, bok choy, ginger and sauces
  4. Divide hot noodles and chicken between 4 deep serving bowls
  5. Ladle soup mixture over noodles, add bean sprouts and garnish with spring onion
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