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Asian Chicken Vegetable Noodle Soup



4 portion(s)

Asian Chicken Vegetable Noodle Soup

  • 450 grams fresh Chinese egg noodles
  • 500 grams chicken breast, Thinly Sliced
  • 40 grams peanut oil
  • 4 cm piece fresh ginger
  • 4 cloves garlic
  • 2 tbsp light soy sauce
  • 2 fresh red chilli, deseeded
  • 1.5 litre chicken stock
  • 1 tsp sesame oil
  • 3 teaspoon brown sugar
  • 4 green onion, sliced diagonally
  • 1 bunches Baby bok choy, roughly chopped
  • 2 squash, yellow, thinly sliced
  • 1 carrot, julienned or thinly sliced
  • 1 zucchini, thinly sliced

Recipe's preparation

  1. Place noodles in a heatproof bowl. Cover with boiling water. Stand for 3 minutes or until tender. Drain and separate noodles.

    Add ginger, garlic and chilli to bowl. Chop 4 seconds, speed 5.

    Scrape down sides, add peanut oil and cook on Veroma for 3 minutes, speed 1.

    Add 3 cups stock. Cook Veroma speed 2 for 5 minutes

    Add chicken. Cook 90 degrees for 5 minutes or until just cooked through.

    Add remaining 3 cups stock, soy sauce, sesame oil and sugar to soup. Cook Veroma 7mins .

    Add green onion and baby bok choy, carrot, squash and zucchini. Cook for 2 minutes Veroma

    Divide noodles between bowls. Top with chicken. Ladle boiling broth into bowls. Top with shredded green onions and fresh sliced chilli.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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