About this recipe:In Asia, there are different kinds of 'noodle soup'. This one is a great comfort food on a cold day, but also light and healthy. Quantities are arbitrary - adjust to own taste. Very important to add the shallots as they give the fragrance and flavour. Instead of egg noodles, sometimes I use macaroni. If you are adventurous, eat with chopped hot chilli pepper or add some dried chilli flakes to make the soup spicy.
12 shallots, thinly sliced
4 tablespoons vegetable oil
175g (6 oz) egg noodles
60g (2 oz) beansprouts
2.5L (4 pints) chicken stock
500g (1 1/4 lb) chicken breast fillets - cooked and chopped
3 spring onions, chopped
soy sauce or salt, to taste
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Method Prep:10min › Cook:15min › Ready in:25min
In a small frying pan over medium heat, cook shallots in oil until brown. Remove from heat and set aside.
Cook noodles according to packet instructions. Drain and divide evenly between six bowls.
In a large saucepan over medium heat, bring chicken stock to a simmer. Cook till heated through, adding beansprouts at the last minute. Cook beansprouts 30 seconds, and then add the chicken.
Once the soup is heated through, ladle over the noodles. Sprinkle the shallots and spring onion over the top, and season with soy sauce or salt. Serve immediately.