Curries, Asian-style

Chicken and udon noodle soup

Author: Liz Macri - Recipe Writer & Editor

Photographer: Mark O'Meara

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Serves: 4

Time to make: 15 mins

Ingredients

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2 cups reduced-salt chicken stock
2 teaspoons crushed garlic
1 bird’s eye chilli, finely sliced
2 x 200g packets shelf-stable udon noodles (see tip)
450g bag coleslaw
1 bunch baby bok choy, sliced
2 cups shredded cooked chicken breast fillets
½ cup coriandercilantroX leaves, to garnish

Instructions

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1 Set a medium saucepan with 2 cups water over high heat. Add chicken stock, garlic, chilli and noodles. Bring to the boil and cook for 1 minute, or until noodles soften.

2 Meanwhile, place coleslaw, bok choy and chicken in 4 large, deep soup bowls. Divide noodles among bowls and ladle about 1 1/2 cups broth over each, then cover and leave to stand for 2 minutes to heat veges and chicken through.

3 Garnish chicken and noodle soup with coriander and extra chilli, if preferred, and serve.

Variations

Make it gluten free: Use gluten-free stock and noodles.

HFG tip

Shelf-stable foods are handy pantry staples. ‘Shelf stable’ just means food has been packaged in a way that keeps it fresh, without the need for refrigeration.

Nutrition Info (per serve)

Calories 366 cal

Kilojoules 1530 kJ

Protein 29 g

Total fat 11 g

Saturated fat 2 g

Carbohydrates 35 g

Sugar 12 g

Dietary fibre 3 g

Sodium 740 mg

Calcium 210 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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