Asian Chicken Noodle Soup
Effortless Weeknight Favourites
This aromatic noodle soup is so nutritious and satisfying, and yet only takes 20 mins to prepare. As a bonus, the ginger, garlic, chili, and mushrooms will also help boost your immune system during the colder winter months.
1/2 tsp sesame oil
2 tbsp Chinese cooking wine
3 tbsp fish sauce
3 tbsp lemon juice
1 tsp sugar
1 tbsp chili flakes
Wood ear mushrooms, dried
Vermicelli rice noodles
200g chicken breasts
1L chicken stock (homemade or store-bought)
2 tbsp garlic, crushed
3 tbsp ginger, crushed
1 tbsp shallot, chopped
2 tbsp coriander, chopped
Place vermicelli noodles in a large bowl and cover with boiling water. Stand for 5 minutes and drain.
Heat sesame oil in a saucepan over medium-high heat, add ginger, garlic, shallots, and cook for 30 seconds. Add stock, Chinese wine, wood ear mushrooms, and bring to the boil.
Reduce heat and add the chicken to cook for 5 minutes or until just cooked through. Remove from stock, set aside to cool down, and slice into thin strips. Also, remove wood ear mushrooms and chop thinly.
Add fish sauce, lemon juice, sugar, basil or coriander, and spring onion to soup and bring to the boil.
Divide noodles between bowls, place sliced chicken on top, mushrooms on the side, and add broth. Serve with remaining chili and fried shallots on the side.
Calories 295, Fat 7.3 grams, Cholesterol 45 milligrams, Sodium 1933 milligrams, Carbs 34.9 grams, Protein 18.8 grams