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

More weights & measures

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

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 366cal

Kilojoules 1530kJ

Protein 29g

Total fat 11g

–Saturated fat 2g

Carbohydrates 35g

–Sugars 12g

Dietary fibre 3g

Sodium 740mg

Calcium 210mg

Iron 3mg

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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