Asian Noodle Soup
Recipe by LifeStyle FOOD
For a hot and healthy soup, this spicy asian style noodle soup is sure to hit the spot!
The LifeStyle FOOD Channel is getting behind an Australian Government initiative to promote the importance of children eating more fruit and vegetables.
A lifetime habit of eating fruit and vegetables every day can help prevent heart disease, some forms of cancer and obesity.
Health authorities recommend we Go for 2&5 meaning that adults should go for at least 2 serves of fruit and 5 serves of vegetables every day.
The amount children should eat depends on their age and appetite.
Ingredients
- 4 cups chicken stock
- ¼ Chinese cabbage finely sliced
- 1 small Red chilli finely sliced optional
- 2 tablespoons Coriander chopped
- 1 bunch Bok choy shredded
- 1 tablespoon reduced-salt Soy sauce
- 1 teaspoon Fish sauce
- 125 g Hokkien egg noodles cooked
- 1 cup skinless Chicken cooked and shredded
- 1 cup Mung Bean Sprout
- 1 spring onion sliced
Method
- Combine stock and cabbage in a large pot and bring to the boil.
- Simmer over gentle heat for 5 minutes or until tender.
- Add chilli, coriander, bok choy, ginger and sauces.
- Divide hot noodles and chicken between 4 deep serving bowls.
- Ladle soup mixture over noodles, add bean sprouts and garnish with spring onion.
- Serves 4.
