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Broth style soups are the perfect kind of winter comfort food. They’re packed full of flavour but not with excess kilojoules. This Asian style broth is really easy to make and tastes amazing. Full of fresh flavours, its a nice light meal that still leaves you feeling nice and satisfied. Not to mention, its a great way to eat those vitamin, mineral and antioxidant packed green leafy vegetables. Each mouthful is doing you good!
Ingredients (serves 2)
- 300g fresh noodles (rice or hokkien)
- 360g chicken breast (1 large breast), sliced
- 1/2 tbsp peanut oil
- 3 tsp of freshly grated ginger or minced ginger
- 2 cloves of garlic, crushed
- 2 small red chillies, deseeded and finely chopped
- 4 cups chicken stock, salt reduced
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 4 tsp brown sugar
- 4 shallots, thinly sliced
- 1/2 cup bean shoots
- 1 baby bok choy, roughly chopped
- 1 baby pak choy, roughly chopped
- Fresh lime to serve
Method
- Divide the noodles into 2 large bowls.
- Heat the peanut oil in a large wok over high heat. Add garlic, ginger and half the chilli. Cook for 30 seconds and then add half the stock. Bring to the boil and reduce heat to low.
- Add chicken to wok and cook for about 3 minutes or until cooked through. Remove the chicken with a slotted spoon and set aside, covered, to rest. Add the remaining stock, soy sauce, sesame oil and sugar to the wok and bring to the boil.
- Add the bean shoots, bok choy and pak choy and cook for a further minute or until just wilted. Remove from the heat and ladle over the noodles. Wait 2-3 minutes.
- Separate the noodles with a fork, and top with the chicken and shallots. Serve with a wedge of fresh lime.
Lose Weight for Life
If you are following my weight loss plan, Lose Weight for Life, each serve of this recipe is equivalent to:
- 1x protein serve
- 1x carbohydrate serve
- 1x fat serve
- 2x vegetable serve
This recipe is proudly brought to you by Vegies to Your Door.
About Kate Freeman
