Oriental Chicken Noodle Soup

Oriental Chicken Noodle Soup

The garlic, ginger and sesame oil give a lovely aroma to this soup. Use chopsticks and imagine you are standing at a noodle bar in Asia, slurping this delicious soup.

CAL P/SERVE
456
kJ P/SERVE
1910
FAT P/SERVE
12.5g
CARBS P/SERVE
40.6g
PROTEIN P/SERVE
42.5g
SUGAR P/SERVE
2.4g
SODIUM P/SERVE
1200g
FAT
%
2.2%
ENERGY RDI%
21.9%

We have been generous with this recipe as we think you would have this as a meal, so we have made the serves for two. If this is to be a starter you can then split between 4. If you prefer you can use rice noodles instead of hokkien noodles.

This recipe is low fat, low sugar, high protein, dairy free, gluten free.

Ingredients

  • 2 cup chicken stock, salt reduced
  • 1 cup water, heated
  • 1 chicken breast, grilled and shredded (or bbq chicken meat)
  • 2 tbsp. soy sauce, light
  • 2 cloves garlic, crushed
  • 2 tsp. ginger, crushed (we used from a jar)
  • 2 spring onions, sliced (aka scallions)
  • 2 tsp. sesame oil
  • 1 egg beaten
  • 1/2 pkt thin hokkien noodles (200g)
  • 1 red chilli, sliced
  • 1 bunch bok choy or pak choy

Method

  1. Heat chicken stock, ginger, garlic, chilli in large pot and bring to the boil.
  2. Add soy sauce, sesame oil, noodles turning down heat to a simmer.
  3. Simmer for 5 minutes, adding spring onions, bok choy and chicken.
  4. Take off heat and add beaten egg stirring consistently for 30 seconds.
  5. Serve into bowls garnish with spring onions and chilli.

Nutrition Table

Servings: 2 Serving size:561g
Average Serve Average 100g
Energy 1910 kJ 340 kJ
  456 Cal 81 Cal
Protein 42.5 g 7.6 g
Fat, total 12.5 g 2.2 g
- Saturated 2.8 g 0.5 g
Carbohydrate 40.6 g 7.2 g
- Sugars 2.4 g 0.4 g
Sodium 1200 mg 214 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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