Chinese soy-poached chicken noodle soup
4
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Garlic
2 clove(s), finely sliced
Fresh ginger
1 tbs, cut into matchsticks
Shiitake mushrooms
100 g, roughly torn
Chicken stock cube
1 individual, to make 1.5L (6 cups) stock
Soy sauce
1 tbs
Hoisin sauce
1 tbs
Chilli sauce
2 tsp
Dried egg noodles
100 g
Carrot(s)
2 medium, cut into matchsticks
Edamame beans
¾ cup(s), (140g), frozen, shelled
WW Soy-poached chicken breasts
3 fillet(s), defrosted, shredded (search for the recipe at WW.com.au)
Choy sum
100 g, leaves, torn
Fresh red chilli
1 whole, thinly sliced
Green shallot(s)
2 individual, finely shredded
Fresh coriander
¼ cup(s), leaves, to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large, deep pot with oil and heat over medium heat. Cook garlic and ginger for 1-2 minutes until fragrant. Add mushrooms and 1 tablespoon water. Cook, stirring, for a further 2 minutes.
2
Stir in chicken stock and sauces. Bring to the boil, add noodles, carrot and edamame. Simmer for 5 minutes, or until noodles are tender. Stir in chicken and choy sum. Simmer for a further 2 minutes until choy sum is wilted and chicken is hot.
3
Divide among 4 bowls. Scatter over chilli, shallots and coriander to serve.
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