Asian Noodle Soup

Asian Noodle Soup Asian Noodle Soup
  • 10 min prep
  • 30 minutes
  • 120 calories
  • $1.00

Ingredients


Makes: 8 C (2 L)
  • 8 C (2 L) Chicken Broth, prepared
  • 2 Kaffir lime Leaves
  • 2 boneless, skinless chicken breasts, cut into 1/2" (1 cm) cubes
  • 1 1/2 C (375 ml) dried, thin egg noodles
  • 2 C (500 ml) julienned (finely sliced) bok choy, or Chinese cabbage
  • 1/3 C (80 ml) julienned carrot
  • 2 tsp (10 ml) Asian Stir-Fry Seasoning
  • Sea Salt (Grinder), finely ground, to taste
  • Black Pepper (Grinder), finely ground, to taste

Preparation


 
  • In Wok & Glass Lid or Multipurpose Pot - 12 C , bring Bouillon and kaffir lime leaves to a boil. Reduce to a gentle simmer.
  • Add cubed chicken and poach until chicken is firm and cooked through. Remove and set aside.
  • Add noodles to broth and simmer until noodles are cooked.
  • Return chicken pieces to pot. Stir in bok choy or cabbage and carrots. Bring to a boil.
  • Stir in Asian Stir-fry Seasoning. Season with Salt and Pepper

Tip


 

Creative Cooking: Substitute Asian Stir-fry Seasoning with Teriyaki Sauce Mix.

Nutritional Serving Size 1 C (250 ml)
Calories 120
Fat 3 g
Saturated Fat 1 g
Transfat 0 g
Cholesterol 25 mg
Sodium 105 mg
Carbohydrates 12 g
Fibre 1 g
Sugar 1 g
Protein 13 g

Shop this recipe...

Multipurpose Pot - 12 C
$88.00
Wok & Glass Lid
$139.95
Sea Salt (Grinder)
$15.00
Asian Stir-Fry Seasoning
$7.50
Black Pepper (Grinder)
$15.00
Chicken Broth Mix
$12.00