Prep Time    10mins

Cook Time    5mins

Serves        4

Diary Free

Ingredients

• 4 cups salt-reduced chicken stock
• 1/4 cups Chinese cabbage (Wombok), shredded
• 1 small red chilli, seeded and finely chopped (optional)
• 2 tbs fresh coriander, chopped
• 1 bunch bok choy, shredded
• 1 tsp fresh ginger, finely chopped
• 2 tbs reduced-salt soy sauce
• 1 tbs fish sauce
• 125 g Hokkien egg noodles, cooked
• 1 cup skinless chicken breast, cooked, shredded
• 1 cup mung bean shoots
• 1 spring onion (including green top), sliced

Method

1. Combine stock and cabbage in a large pot and bring to the boil. Simmer over gentle heat for 5 minutes or until tender.
2. Add chilli, coriander, bok choy, ginger and sauces.
3. Divide hot noodles and chicken between 4 deep serving bowls.
4. Ladle soup mixture over noodles, add bean sprouts and garnish with spring onion.

Recipe from Healthy Food Fast © State of Western Australia, 2012. Reproduced with permission.

Reference: The Better Health Channel – Live Lighter – for full details

https://livelighter.com.au/recipe/181/asian-noodle-soup

Please check the recipe if you have allergies.