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
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
- Pour the homemade chicken stock, ginger, garlic a 1/2 of the soy sauce into a medium sized pan and bring to a simmer for about 4 – 5 minutes2 cloves garlic, 1 lt chicken stock, 2 cm root ginger, 2 tbsp soy sauce
- Add the Chicken, stir fry vegetables and noodles bringing to the boil and then reduce to a simmer for a couple of minutes.125 g chicken, 300 g stir fry vgetables, 265 g wok noodles
- 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