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Asian Chicken Noodle Soup

Asian Chicken Noodle Soup

with Greens & Coriander

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With a warm and aromatic broth, thick noodles and succulent chicken, it’s no wonder chicken noodle soup is loved around the world. You’ll love this quick version that’s ready in only 30 minutes!

Allergens:GlutenMolluscsSoy

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 clove

garlic

1 knob

ginger

1 unit

brown onion

1 bunch

Asian greens

1 unit

carrot

1 bag

coriander

1 unit

lemon

1 packet

chicken breast

1 sachet

Southeast Asian Spice Blend

1 sachet

oyster sauce

(ContainsGluten, Molluscs)

1 cube

chicken stock

1 packet

flat noodles

(ContainsGluten)

Not included in your delivery

olive oil

3 cup

water

1.5 tbs

soy sauce

(ContainsGluten, Soy)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2569 kJ
Fat18.1 g
of which saturates4.1 g
Carbohydrate60.9 g
of which sugars19.4 g
Dietary Fibre0 g
Protein44.5 g
Cholesterol0 mg
Sodium2850 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the garlic (or use a garlic press). Finely grate the ginger (unpeeled). Finely chop the brown onion. Roughly chop the Asian greens. Grate the carrot (unpeeled). Roughly chop the coriander. Zest 1/2 the lemon then cut into wedges. Slice the chicken breast into 1cm strips. In a medium bowl, combine the chicken, Southeast Asian spice blend and a drizzle of olive oil.

2

In a large saucepan, heat a drizzle of olive oil over a medium-high heat. Add the chicken and cook until browned and cooked through, 4-5 minutes. Transfer to a bowl.

TIP: Chicken is cooked through when it's no longer pink inside.

3

Return the saucepan to a medium-high heat with a drizzle of oil. Add the onion and cook, stirring occasionally, until softened, 5 minutes. Add the garlic and ginger and cook, stirring, until fragrant, 1 minute. Add the water, oyster sauce, soy sauce and crumble in the chicken stock (1 cube for 2 people / 2 cubes for 4 people).

4

Add the Asian greens, carrot and udon noodles to the broth. Bring to a boil, then reduce heat to low and simmer until the vegetables and noodles are just tender, 1-2 minutes. Add the lemon zest and squeeze over 1/2 the juice. Stir to combine. Add extra soy sauce to taste.

5

Add the chicken to the broth and stir to combine.

6

Divide the vegetables, noodles and chicken between bowls and ladle over the broth. Top with coriander and serve with remaining lemon wedges.