Ingredients
4 cups chicken stock
1/4 Chinese cabbage, finely sliced
1 small red chilli, finely sliced (optional)
2 tablespoons reduced-salt soy sauce
125g Hokkien egg noodles, cooked
1 cup skinless chicken, cooked & shredded |
2 tablespoons coriander, chopped
1 bunch bok choy, shredded
1 teaspoon ginger, finely chopped
1 tablespoon fish sauce
1 cup mung bean sprouts
1 spring onion, sliced |
Method
Combine stock and cabbage in a large pot and bring to the boil. Simmer over gentle heat for 5 minutes or until tender. Add chilli, coriander, bok choy, ginger and sauces. Divide hot noodles and chicken between 4 deep serving bowls. Ladle soup mixture over noodles, add bean sprouts and garnish with spring onion.
Nutrients Per Serve
|
Energy
|
968kJ (231cal)
|
|
Total Fat
|
6.71g
|
|
Saturated Fat
|
1.77g
|
|
Protein
|
20.79g
|
|
Carbohydrate
|
18.99g
|
|
Fibre
|
6.25g
|
|
Sodium
|
1558.71mg
|
|
Serves
|
4
|
|
Preparation Time
|
10 mins
|
|
Cooking Time
|
5 mins
|
This recipe is kindly provided by the Heart Foundation and can be found in the Deliciously Healthy Cookbook.