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    Wednesday, November 04, 2015

    Asian chicken noodle soup Recipe

      Asian chicken noodle soup Recipe


        450g fresh thin Hokkien noodles
        1 tablespoon peanut oil
        3cm piece ginger, peeled, finely chopped
        2 garlic cloves, crushed
        2 small red chillies, deseeded, finely chopped
        6 cups Campbell's Real Stock Chicken Salt Reduced
        500g chicken breast fillets, trimmed
        2 tablespoons light soy sauce
        1 teaspoon sesame oil
        3 teaspoons brown sugar
        4 green onions, thinly sliced diagonally
        1 bunch baby bok choy, chopped
        Green onions, finely shredded, to serve

    Asian chicken noodle soup Recipe

        Step 1

        Place noodles in a heatproof bowl. Cover with boiling water. Stand for 3 minutes or until tender. Drain and separate noodles.
        Step 2

        Heat peanut oil in a large saucepan over medium-high heat. Add ginger, garlic and half the chilli. Cook for 30 seconds. Add 2 cups stock. Cover. Bring to the boil. Reduce heat to medium-low. Add chicken. Cook for 5 minutes or until just cooked through. Transfer chicken to a chopping board. Slice crossways into strips.
        Step 3

        Add remaining 4 cups stock, soy sauce, sesame oil and sugar to soup. Cover. Increase heat to medium-high and bring to the boil. Add green onion and bok choy. Cook for 1 minute or until leaves just wilt.
        Step 4

        Divide noodles between bowls. Top with chicken. Ladle boiling broth into bowls. Top with shredded green onions and serve with remaining chilli on the side.

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    Item Reviewed: Asian chicken noodle soup Recipe Rating: 5 Reviewed By: Mrs. Chef
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