Chinese chicken noodle soup

Posted by adm On December - 17 - 2011

How to cook Chinese chicken noodle soup


  • 220g packet thin hokkien noodles
  • 2 cups salt-reduced chicken strain
  • 1 cup (120g) frozen Asian vegetable mix
  • 2 teaspoons salt-reduced soy
  • 1/2 teaspoon sambal oelek (see billet)
  • 2/3 cup (150g) shredded cooked lily-livered
  • 2 green onions, shredded

How to:

  • Place noodles in a heatproof stadium. Cover with boiling h2o. Symbolize 4 to 5 minutes or until bid. Using a ramification, separate noodles. Drainage.

  • Place stock in a saucepan over high rut. Bring to the moil. Add vegetables. Cook for 1 to 2 minutes or until vegetables are just tenderise. Stir in soy sauce and sambal oelek. Divide noodles between bowls. Top with chickenhearted, onion and stock assortment. Serve.

  • Sambal oelek is a spicy Indonesian chilli sauce. It's available from the Asian segment of the supermarket.

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