Recipes - Chinese

Classic Chicken Noodle Soup
Classic Chicken Noodle Soup Recipe


This classic old-fashioned chicken noodle soup is an all time favourite! Flavourful stock, fresh-cooked chicken, and authentic Chinese flavours - what else could one ask for?
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: MainLight Meal
Cook Method: Boil
Cuisine: Chinese









Ingredients:

400g chicken fillet (thinly sliced)
1 tsp soy sauce
1 can chicken broth
2 cups water
200g rice vermicelli (soften according to pack instructions)
1 bunch choy sum (cut into 6cm length)
1 tsp sesame oil
ground pepper (to taste)




Steps:
  1. Marinate the chicken fillet in the soy sauce in a glass bowl and set aside.
  2. Bring the chicken broth and water to the boil in a large saucepan.
  3. Add the chicken fillet and cook for 5 mins over medium heat.
  4. Stir in the rice vermicelli and choy sum.
  5. Bring the chicken broth to the boil again, add the sesame oil and pepper.
  6. Remove from the heat, divide into four bowls and serve hot.

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Classic Chicken Noodle Soup

Classic Chicken Noodle Soup

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This classic old-fashioned chicken noodle soup is an all time favourite! Flavourful stock, fresh-cooked chicken, and authentic Chinese flavours - what else could one ask for?

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: MainLight Meal
Cook Method: Boil
Cuisine: Chinese
Ingredients

400g chicken fillet (thinly sliced)
1 tsp soy sauce
1 can chicken broth
2 cups water
200g rice vermicelli (soften according to pack instructions)
1 bunch choy sum (cut into 6cm length)
1 tsp sesame oil
ground pepper (to taste)

Instructions
  1. Marinate the chicken fillet in the soy sauce in a glass bowl and set aside.
  2. Bring the chicken broth and water to the boil in a large saucepan.
  3. Add the chicken fillet and cook for 5 mins over medium heat.
  4. Stir in the rice vermicelli and choy sum.
  5. Bring the chicken broth to the boil again, add the sesame oil and pepper.
  6. Remove from the heat, divide into four bowls and serve hot.

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