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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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Course:
Soup
Cuisine:
Chinese
Keyword:
Chicken, Eggs, Noodles, Soup, Vegetables
Prep Time:
10
minutes
minutes
Cook Time:
8
minutes
minutes
Total Time:
18
minutes
minutes
Servings:
4
people
Calories:
199
kcal
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Ingredients
Metric
Imperial
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 minutes
2 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:
199
kcal
|
Carbohydrates:
25
g
|
Protein:
14
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
309
mg
|
Sodium:
758
mg
|
Potassium:
162
mg
|
Fiber:
3
g
|
Sugar:
3
g