Chinese Noodle Soup

Ingredients

• 180g fresh thin egg noodle
• 2 baby bok choy
• 1 cup of shredded poached chicken
• 3 cups or low sodium chicken stock
• 2 crushed garlic cloves
• 1.5 cm ginger cut into 3 slices
• 1 1/2 Tbsp light soy sauce
• 2 tsp white sugar
• 1 1/2 tbsp Chinese cooking wine
• 1/2 tsp sesame oil
• 1 green onion finely sliced
• Crispy fried shallots
• ABC Extra Hot Chilli Sauce

Method

1. Place the chicken stock, garlic, ginger, light soy sauce, white sugar, Chinese cooking wine and sesame oil into a medium saucepan over a high heat. Cover and bring to the boil, then reduce the heat to medium and simmer for 8-10 mins to allow the flavours to infuse.
2. Cook noodles by blanching them for 30 seconds in boiling water. Drain noodles and divide between two bowls.
3. Add the bok choy to the soup broth and cook for 1 minute.
4. Remove the garlic and ginger from the broth and ladle over the noodles, top with the bok choy and poached chicken. Sprinkle with green onion, crispy fried shallots and ABC Extra Hot Chilli Sauce. Serve with extra green onions, crispy fried shallots and ABC Extra Hot Chilli Sauce on the side.

Product used in recipe

• ABC - Extra Hot Chilli Sauce