Chicken and vegetable noodle soup bowls with rice noodles
A light, fragrant broth with ginger, star anise, chicken, rice noodles and plenty of fresh greens.
- Time35 min
- LevelEasy
- Costabout £1.60 a head
Ingredients
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Method
- 1
Put the stock, star anise, garlic, ginger, cinnamon and tamari in a pan. Bring to a simmer, add the chicken and poach gently for 15 minutes until cooked through.
15 min - 2
Lift out the chicken and shred it. Strain the broth back into the pan.
- 3
Cook the rice noodles following the packet, then drain and divide between bowls.
- 4
Add the pak choi to the broth for 2 minutes until just tender.
2 min - 5
Top the noodles with chicken, pour over the hot broth and finish with beansprouts, spring onion, chilli and lime.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.