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Chinese chicken noodle soup


Serves: 4

    2 cups (500ml) chicken stock
    2 teaspoons (10ml) reduced-salt soya sauce
    1 teaspoon (5ml) sesame oil
    1 tablespoon (15ml) rice vinegar
    250g skinless, boneless chicken breast, sliced
    200g vermicelli or fresh egg noodles
    2 cups chopped siow pek chye/xiao bai cai
    1 spring onion, chopped

Preparation method:

Prep: 10 mins    | Cook: 10 mins

1. Bring the stock, 3 cups (750ml) water, the soya sauce, sesame oil and rice vinegar to the boil in a large saucepan. Add the chicken and cook for 2 minutes.

2. Add the vermicelli, siow pek chye/xiao bai cai, spring onion and cook for a further 2 minutes or until the noodles are done.

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