Vietnamese Chicken Noodle Soup
with Asian Greens & Sesame Seeds
- Gluten
- Sesame
- Soy
- Wheat
- Molluscs
- Eggs
- May contain traces of allergens
- Gluten
- Milk
- Peanuts
- Soy
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Walnut
Keep warm this winter with a hearty bowl of chicken noodle soup - packed with succulent chicken, tender veggies and bursting with a delectable combo of zingy and umami flavours. Don't forget a sprinkling of sesame seeds for some added crunch! This recipe is under 650kcal per serving.
Ingredients
1
carrot
1 packet
Asian greens
1 packet
chicken thigh
1 packet
ginger paste
1 sachet
sweet soy seasoning
(Contains: Gluten, Sesame, Soy, Wheat)
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat)
1 packet
egg noodles
(Contains: Eggs, Gluten, Wheat)
1 packet
Trimmed Green Beans
1 sachet
sesame seeds
(Contains: Sesame May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut)
Not included in your delivery
olive oil
3 cup
boiling water
¼ tsp
salt
½ tbs
soy sauce
(Contains: Gluten, Soy)
1 tsp
brown sugar
Utensils
Cooking Steps
• Boil the kettle. • Thinly slice carrot into half-moons. • Roughly chop Asian greens. • Cut chicken thigh into 2cm chunks.
• In a large saucepan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken and carrot, tossing, until browned, 5-6 minutes. • Add Asian greens, ginger paste and sweet soy seasoning and cook until fragrant, 1 minute.
• To saucepan, add the boiling water (3 cups for 2 people / 6 cups for 4 people), oyster sauce, salt, soy sauce and brown sugar, stirring to combine. Bring to the boil. • Add egg noodles and green veg mix, then cover with a lid. Reduce to a simmer and cook until noodles are tender, 4-5 minutes. • In the last minute, gently stir noodles with a fork to separate. Season to taste with salt and pepper.
• Divide Vietnamese chicken noodle soup between bowls. • Top with sesame seeds to serve. Enjoy!
Customer reviews
Review summary
Updated on Sept 2026- Flavour: Most customers loved the broth-based flavour, though many found it mild and not particularly Vietnamese in character — adding chilli flakes, chilli oil, or extra oyster sauce helped lift the taste.
- Ease of prep: This is a quick and easy one-pot soup that most found simple to cook, even on busy weeknights.
- Suggestions: Several customers found the noodles absorbed most of the liquid, leaving the dish more like a stir-fry than a soup; using less noodles or cooking and storing them separately helped keep the broth. Adding the Asian greens at the very end rather than early in cooking kept them from going slimy.
- Leftovers: A few customers noted the soup was even better the next day, though the noodles absorbed the remaining broth overnight — topping up with extra water or stock when reheating worked well.
- Portions: Several customers found this recipe made generous serves, with some households stretching it across two nights by topping up with extra water.
