Ingredients
4 cups chicken stock
1/4 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
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
Serves 4
Preparation time 10 mins
Cooking time 5 mins 