Asian Noodle Soup

If you love oodles of noodle soup and freshness, then this recipe is ideal for you

Preparation: 10 minutes preparation + 5 minutes cooking
Serves: 7 serves of vegies in this recipe


  • 4 cups chicken stock
  • ¼ Chinese cabbage, finely sliced
  • 1 small red chilli, finely sliced (optional)
  • 2 tablespoons coriander, chopped
  • 1 bunch bok choy, shredded
  • 1 teaspoon ginger, finely chopped
  • 2 tablespoons reduced-salt soy sauce
  • 1 tablespoon fish sauce
  • 125g Hokkien egg noodles, cooked
  • 1 cup skinless chicken, cooked and shredded
  • 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.

Made to Serves 4.

Recipe © State of Western Australia, 2012.

Nepean Blue Mountains Local Health District