Chinese-style chicken noodle soup

Author: Niki Bezzant - Founding Editor

Photographer: André Martin

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Serves: 2

Time to make: 20 mins

Ingredients

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1 cup salt-reduced chicken stock
1 cup water
2cm piece fresh ginger
1 clove garlic
1 teaspoon chilli flakes or 1 fresh chilli, sliced (optional)
1 whole star anise
200g boneless chicken breast, sliced
150g dried egg noodles
1 cup mung bean sprouts
2 cups sliced Chinese cabbage
1 teaspoon sesame oil
1 teaspoon salt-reduced soy sauce

Instructions

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1 Place stock, water, ginger, garlic, chilli (if using) and star anise in a large pot. Bring to the boil.

2 Add chicken pieces and simmer until just cooked through (about 10 minutes). Add noodles, bean sprouts and cabbage to the pot. Simmer until noodles are tender.

3 Remove whole spices from the pot. Divide noodles between two bowls and pour the soup over. Finish with sesame oil and soy sauce. Serve immediately, garnished with spring onions if desired.

Variations

Make it gluten free: Use gluten-free varieties of stock, noodles and soy sauce.

Nutrition Info (per serve)

Calories 492 cal

Kilojoules 2060 kJ

Protein 16 g

Total fat 11 g

Saturated fat 1 g

Carbohydrates 80 g

Sugar 8 g

Dietary fibre 5 g

Sodium 425 mg

Calcium 80 mg

Iron 5 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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