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Asian Noodle Soup


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



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.