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Easy Asian-Style Chicken Noodle Soup

Easy Asian-Style Chicken Noodle Soup

with Veggies & Crispy Shallots

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Bursting with the perfect balance of soy, ginger and garlic, this boldly-flavoured soup works wonderfully with the juicy chunks of chicken thigh and the slightly chewy udon.

This recipe is under 650kcal per serving.

Tags:Under 650kcalQuickEasy Prep
Allergens:SesameSoyGluten

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 Time20 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

carrot

1 packet

chicken thigh

1 tin

sweetcorn

1 packet

garlic paste

1 packet

soy-ginger stir-fry sauce

(ContainsSesame, Soy)

1 sachet

chicken-style stock powder

1 packet

udon noodles

(ContainsGluten)

1 bag

baby spinach leaves

1 packet

crispy shallots

1 pinch

chilli flakes

Not included in your delivery

olive oil

1.5 cup

boiling water

1 drizzle

rice wine vinegar

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2495 kJ
Fat19 g
of which saturates5.9 g
Carbohydrate64.3 g
of which sugars23.7 g
Protein43.9 g
Sodium2833 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

• Boil the kettle. • Thinly slice carrot into half-moons. Cut chicken thigh into 2cm chunks. • Drain sweetcorn.

2

• In a large frying pan, heat a drizzle of olive oil over a high heat. Cook chicken and carrot, tossing, until chicken is cooked through, 6-8 minutes. • Add garlic paste and cook until fragrant, 1 minute. • Reduce heat to medium-high, then add soy-ginger stir-fry sauce, chicken-style stock powder, the boiling water (1 1/2 cups for 2 people / 3 cups for 4 people) and udon noodles. Cook, stirring occasionally with a fork, until noodles are separated, 3-4 minutes.

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

3

• Add corn, baby spinach and a drizzle of rice wine vinegar and cook, stirring, until spinach is wilted, 1-2 minutes.

4

• Divide Asian-style chicken noodle soup between bowls. • Sprinkle with chilli flakes (if using) and crispy shallots to serve.