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!
The quantities provided above are averages only.
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.
330 g
Chicken Thigh
1 packet
Trimmed Green Beans
1 packet
Ginger Paste
1
Carrot
1 packet
Asian Greens
1 sachet
Vegetable Stock Pot
1 sachet
Sesame Seeds
1 sachet
Sweet Soy Seasoning
1 packet
Egg Noodles
1 packet
Oyster Sauce
3 cup
boiling water
½ tbs
soy sauce
1 drizzle
olive oil
1 tsp
brown sugar
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse and set aside.
• Thinly slice carrot into half-moons. Roughly chop Asian greens. • Cut chicken breast 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. TIP: Chicken is cooked through when it's no longer pink inside.
• To the saucepan, add the boiling water (3 cups for 2 people / 6 cups for 4 people), oyster sauce and vegetable stock, the soy sauce and brown sugar, stirring to combine. Bring to the boil. • Add trimmed green beans, then cover with a lid. Reduce to a simmer and cook, 4-5 minutes. • In the last minute, add cooked egg noodles and gently stir with a fork to separate. Season with salt and pepper to taste.
• Divide Vietnamese chicken noodle soup between bowls. Top with sesame seeds to serve. Enjoy!