Healthy living

Asian noodle soup

Preparation time: 10 minutes

Cooking time: 5 minutes

Serves: 4


  • 4 cups chicken stock
  • ¼ 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. Simmer over gentle heat for 5 minutes or until tender.

. Add chilli, coriander, bok choy, ginger and sauces.

Divide hot noodles and chicken between 4 deep serving bowls. 

Ladle soup mixture over noodles, add bean sprouts and garnish with spring onion.


7 serves of vegies in this recipe.

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See also

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