with Asian Greens & Sesame Seeds
Keep warm this winter with a hearty bowl of chicken noodle soup - packed with succulent chicken, tender veggies and bursting with a delectable combo of zingy and umami flavours. Don't forget a sprinkling of sesame seeds for some added crunch! *This recipe is under 650kcal per serving.*
Allergens
Utensils
Tags
Olive oil
Carrot
1
Asian greens
1 packet
Chicken thigh
1 packet
Ginger paste
1 packet
Sweet soy seasoning
1 sachet
Boiling water
3 cup
Oyster sauce
1 packet
Salt
0.25 tsp
Soy sauce
0.5 tbs
Brown sugar
1 tsp
Egg noodles
1 packet
Trimmed Green Beans
1 packet
Sesame seeds
1 sachet
• Boil the kettle. • Thinly slice carrot into half-moons. • Roughly chop Asian greens. • Cut chicken thigh into 2cm chunks.
• In a large saucepan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken and carrot, tossing, until browned, 5-6 minutes. • Add Asian greens, ginger paste and sweet soy seasoning and cook until fragrant, 1 minute.
• To saucepan, add the boiling water (3 cups for 2 people / 6 cups for 4 people), oyster sauce, salt, soy sauce and brown sugar, stirring to combine. Bring to the boil. • Add egg noodles and green veg mix, then cover with a lid. Reduce to a simmer and cook until noodles are tender, 4-5 minutes. • In the last minute, gently stir noodles with a fork to separate. Season to taste with salt and pepper.
• Divide Vietnamese chicken noodle soup between bowls. • Top with sesame seeds to serve. Enjoy!
2625
kJ
Energy (kJ)
627
kcal
Calories
19.1
g
Fat
4.1
g
of which saturates
70.5
g
Carbohydrate
14.9
g
of which sugars
12.6
g
Dietary Fibre
42.6
g
Protein
3395
mg
Sodium
