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Asian Chicken Noodle Soup

Asian Chicken Noodle Soup

with Greens & Coriander
4.0(2K)
Niamh Kavanagh
Niamh KavanaghUpdated on March 31, 2026
Get up to $230 off
Get up to $230 off
Calories
: 
undefined undefined
Protein
: 
44.5g protein
Preparation Time
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Gluten
  • Molluscs
  • Wheat
  • Soy
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

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

(Contains: Gluten, Molluscs, Wheat)

1 cube

chicken stock

1 packet

flat noodles

(Contains: Gluten)

Not included in your delivery

olive oil

3 cup

water

1.5 tbs

soy sauce

(Contains: Gluten, Soy)

per serving
Energy (kJ)2569 kJ
Fat18.1 g
of which saturates4.1 g
Carbohydrate60.9 g
of which sugars19.4 g
Protein44.5 g
Sodium2850 mg
The average adult daily energy intake is 8700 kJ
•Large Pan

Cooking Steps

PDF
Get prepped
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.

Cook the chicken
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.

Start the soup
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).

Finish the soup
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.

Add the chicken
5

Add the chicken to the broth and stir to combine.

Serve up
6

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

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