Chinese chicken noodle soup

Ingredients (serves 3)

⁃ 1L of chicken stock (I usually just make this with hot water and 2 stock cubes)

⁃ 2 chicken breasts (you can also use 2 thighs/ any leftover chicken you have)

⁃ 1 red chilli

⁃ 2 garlic cloves, sliced

⁃ 1 tbsp grated ginger (fresh)

⁃ Vegetables (I use whatever I have lying around in the fridge- today I just used broccoli but usually I add broccoli, carrot and pak choi)

⁃ 3 bundles of packet noodles (I used egg noodles)

⁃ 2 tbsp soy sauce

⁃ 2 tsp sesame oil

⁃ Spring onions (to garnish)

⁃ Coriander (to garnish)

⁃ Sesame seeds (to garnish)

– Chilli oil (optional)

⁃ Boiled egg (optional- I added it for extra protein)


1. Start by warming the stock in a pan until boiling.

2. Then add in the chicken, chilli, garlic and ginger.

3. Put a lid on the pan and cook for around 20 minutes on a low heat until the chicken is cooked through.

4. Once so, remove the chicken from the broth and shred it with 2 forks.

5. Return the chicken to the pan and add the noodles and vegetables.

6. Put the lid on and cook for a further 5 or so minutes until the veg are cooked through. If you are using something such as pak choi or mushrooms, put them in a few mins after the broccoli or carrots as they take less time to cook.

7. Add the soy sauce and sesame oil to the pan.

8. Garnish with the toppings.


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