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!
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Southeast Asian Spice Blend
oyster sauce(ContainsGluten, Molluscs)
soy sauce(ContainsGluten, Soy)
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.
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.
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).
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 to the broth and stir to combine.
Divide the vegetables, noodles and chicken between bowls and ladle over the broth. Top with coriander and serve with remaining lemon wedges.