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Chicken & vegetable noodle bowl

Chicken and vegetable noodle bowl

Total Time
25 min
15 min
10 min
There’s nothing like a bowl of chicken noodle soup to warm you from the inside out, and with lots of added veggies, this version will give you an extra dose of goodness.


Fresh ginger

2 tsp, finely grated

Skinless chicken breast

350 g, thinly sliced

Salt reduced chicken stock

4 cup(s), (1 Litre)


1 large, shredded

Red capsicum

1 medium, thinly sliced

Green shallot(s)

6 individual, thinly sliced

Edamame beans

45 g, frozen

Baby spinach

3 cup(s), (60g)

Shelf fresh soba noodles

180 g, packet

Ponzu sauce

¼ cup(s), or soy sauce, (60ml)

Sesame oil

1 tsp

Fresh coriander

½ cup(s), leaves


1 medium, cut into wedges to serve

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a large saucepan with oil and heat over medium–high heat. Cook ginger, stirring, for 30 seconds or until fragrant. Add chicken and cook, stirring, for 3 minutes or until just cooked.
  2. Stir in stock, carrot, capsicum, shallots and edamame. Bring to the boil.
  3. Stir in spinach, noodles and sauce. Simmer, uncovered, for 2 minutes or until heated through. Remove from heat and stir in oil. Serve with coriander leaves and lime wedges.