For a hot and healthy soup, this spicy asian style noodle soup is sure to hit the spot!

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  • 4 cups chicken stock

  • 0.25 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


  • 1.

    Combine stock and cabbage in a large pot and bring to the boil.

  • 2.

    Simmer over gentle heat for 5 minutes or until tender.

  • 3.

    Add chilli, coriander, bok choy, ginger and sauces.

  • 4.

    Divide hot noodles and chicken between 4 deep serving bowls.

  • 5.

    Ladle soup mixture over noodles, add bean sprouts and garnish with spring onion.

  • 6.

    Serves 4.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 206kj
  • Fat Total 6g
  • Saturated Fat 1g
  • Protein 12g
  • Carbohydrate 24g
  • Sugar 4g
  • Sodium 480mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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