Asian-style Noodle Soup

    Asian-style Noodle Soup

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    About this recipe: In SE Asia, there are different kinds of 'noodle soups'. This one is a great comfort food on a cold day, but also light and healthy. Quantities are arbitrary - adjust to own taste. Very important to add the tender onions as they give the fragrance and flavour. Instead of egg noodles, sometimes I use macaroni. Add chopped hot chillies or dried chilli flakes to make the soup spicy.

    Serves: 6 

    • 12 fresh tender onions, thinly sliced (shallots preferred)
    • 4 tablespoons vegetable oil
    • 175g egg noodles
    • 60g beansprouts (optional)
    • 2.5L chicken stock
    • 500g (2 cups) chicken breasts- cooked and chopped
    • 3 green onions, chopped
    • soya sauce or salt, to taste

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. In a small frying pan over medium heat, cook onions in oil until brown. Remove from heat and set aside.
    2. Cook noodles according to packet instructions. Drain and put evenly between six bowls.
    3. In a large pan over medium heat, bring chicken stock to a simmer. Cook till heated through, adding beansprouts at the last minute. Cook beansprouts 30 seconds, and then add the chicken.
    4. Once the soup is heated through, pour on top of the noodles. Sprinkle the cooked onions and green onions over the top, and season with soy sauce or salt. Serve immediately.
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