Easy Chicken Noodle Soup, Chinese Style
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7 people made this
The classic quick and easy meal, noodles are satisfying and filling. This version combines egg noodles with bok choy and spring onion.
2 cups chicken stock
2 teaspoons reduced-salt soy sauce
1 teaspoon sesame oil
1 tablespoon rice vinegar
250g skinless, boneless chicken breast, sliced
200g vermicelli or fresh egg noodles
2 cups chopped bok choy
1 spring onion, chopped
- Bring the stock, 3 cups water, the soy sauce, sesame oil and rice vinegar to the boil in a large saucepan. Add the chicken and cook for 2 minutes.
- Add the vermicelli, bok choy and spring onion and cook for a further 2 minutes or until the noodles are done.
Did you know?
Pasta sold in cardboard boxes retains more riboflavin than pasta packed in plastic bags. At home, store dried pasta in an opaque container rather than a glass jar.
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