I often cook Asian Noodle Soup when I have leftover vegetables and chicken in my fridge. It is a superb recipe that brings everything to life with only a few steps. Serve as a main dish adding a soft boiled egg when serving. One of the reasons for loving this dish is its ready within 20 minutes and is very filling without overdoing it. The flavours are massive and can be tweaked by adding a little sliced red chilli.
Asian Noodle Soup
Asian noodle Soup for when you need that delicate meal after a hard day. I add a soft poached egg to my bowl giving it an extra dimension in texture. Five Star
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Servings: 4 people
Calories: 199kcal
Ingredients
- 2 cloves garlic chopped
- 1 lt chicken stock homemade is best
- 2 cm root ginger grated
- 2 tbsp soy sauce
- 125 g chicken shredded
- 2 large spring onions scallions
- 300 g stir fry vgetables
- 265 g wok noodles
- 1 large lime wedged
- 2 tbsp coriander cilantro/chopped
- 4 large eggs free range/poached optional
Instructions
- Serve the noodle soup
- Garnish with the sliced spring onions, chopped coriander and lime wedges.2 large spring onions, 1 large lime, 2 tbsp coriander
- Add the poached eggs (optional)4 large eggs
- Enjoy it whilst hot – it is the best.
Nutrition
Calories: 199kcal | Carbohydrates: 25g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 309mg | Sodium: 758mg | Potassium: 162mg | Fiber: 3g | Sugar: 3g