Warming Chicken Noodle Soup

Name: Warming Chicken Noodle Soup with Asian Greens & Ginger-Chilli Oil
Total time: 25 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 packet Asian Greens; 1 sachet Vegetable Stock Pot; 1 packet Egg Noodles; 1 packet Ginger Paste; 1 Long Chilli; 1 packet Oyster Sauce; 1 packet Pea Pods; 1 Chicken Breast Strips; 1 packet Soy Sauce Mix; 1 sachet Sweet Soy Seasoning; 1 drizzle olive oil; 3 cup Boiling water

with Asian Greens & Ginger-Chilli Oil

Recipe Development TeamUpdated on September 02, 2026

Get up to 40% off + Free Extras for 8 weeks

Calories

:

505 kcal

Protein

:

39.1g protein

Preparation Time

:

25 minutes

Difficulty

:

Easy

Allergens:

Eggs
Gluten
Wheat
Molluscs
Soy
Sesame

Slurp your way to instant comfort with plump chicken and tender noodles swimming in a deeply aromatic broth. Loaded with crisp Asian greens and finished with a fiery drizzle of ginger-chilli oil, this soul-warming bowl delivers big takeaway vibes in a flash.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Asian Greens

1 sachet

Vegetable Stock Pot

1 packet

Egg Noodles

(Contains: Eggs, Gluten, Wheat)

1 packet

Ginger Paste

1

Long Chilli

1 packet

Oyster Sauce

(Contains: Gluten, Molluscs, Wheat)

1 packet

Pea Pods

1

Chicken Breast Strips

1 packet

Soy Sauce Mix

(Contains: Gluten, Soy, Wheat)

1 sachet

Sweet Soy Seasoning

(Contains: Gluten, Sesame, Soy, Wheat)

Not included in your delivery

1 drizzle

olive oil

3 cup

Boiling water

Nutritional Values

Calories505 kcal

Energy (kJ)2110 kJ

Fat8.8 g

of which saturates1.7 g

Carbohydrate65.7 g

of which sugars9.9 g

Dietary Fibre9 g

Protein39.1 g

Sodium3100 mg

Potassium26.2 mg

Calcium1.6 mg

Iron0.1 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

1

• 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.
• Slice long chilli (if using).
• Trim pea pods and cut into thirds.
• Roughly chop Asian greens.

2

• In a medium heatproof bowl, combine ginger paste, chilli and a pinch of salt and pepper.
• In a large saucepan, heat olive oil (1 tbsp per person) over high heat, until just smoking, 30 seconds. Carefully pour the hot oil over the ginger mixture, then add soy sauce mix. Mix well and set aside.

TIP: The hot oil will bubble up and ‘cook’ the ginger mixture.

3

• Boil the kettle.
• Return saucepan to high heat with a drizzle of olive oil. Cook pea pods, tossing, until just tender, 3-4 minutes. Add the boiling water (1 1/2 cups per person), stock concentrate, sweet soy seasoning and oyster sauce, then bring to the boil.
• Add chicken breast strips and lime zest and cover with a lid. Reduce to a simmer and cook until tender, 4-5 minutes.
• Stir in Asians greens until just wilted, 1 minute.

TIP: Chicken is cooked through when its no longer pink inside.