One Pot Asian-Style Chicken Noodle Soup
with Veggies
One pot is all you need to whip up this slurptastic noodle delight! Oozing with umami flavours and colourful veggies, dinner will quickly become your favourite meal of the day!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Asian Greens
1 packet
Char Siu Paste
(Contains: Soy;)
1
Chicken Breast Strips
1 sachet
Chilli Flakes
1 sachet
Crispy Shallots
1 packet
Green Beans
1 sachet
Sweet Soy Seasoning
(Contains: Soy, Gluten, Sesame, Wheat;)
1 tin
Sweetcorn
1
Sweet Potato Noodles
1 packet
Garlic Paste
Not included in your delivery
1 drizzle
olive oil
1.5 cup
boiling water
1 drizzle
vinegar (white wine or rice wine)
Utensils
Cooking Steps
- Boil the kettle. Half-fill a medium saucepan with boiling water.
- Cook sweet potato noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-6 minutes.
- Drain, rinse and drizzle with olive oil.
- Meanwhile, roughly chop green beans and Asian greens. • Drain sweetcorn.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook chicken breast strips and green beans, tossing, in batches until browned and cooked through, 4-5 minutes.
• Add garlic paste and cook until fragrant, 1 minute.
• Reduce heat to medium-high, then add char siu paste, sweet soy seasoning and the boiling water (2 cups for 2 people / 4 cups for 4 people), simmering until slightly reduced, 2-3 minutes. TIP: Chicken is cooked through when it's no longer pink inside.
• Add sweetcorn, Asian greens, cooked noodles and a drizzle of the vinegar and cook, stirring, until greens are wilted, 1-2 minutes.
• Divide Asian-style chicken noodle soup between bowls. • Sprinkle with chilli flakes (if using) to serve. Enjoy!
