Saturday was no exception especially as we had been out for lunch and what I ordered was quite a heavy meal. And as we all know, normally when you go out for lunch you can guarantee come dinner time you want something to eat but you definitely do not anything heavy. By 6pm I fancied something that would not only excite my taste buds, but give me a vegetable fix, a vitamin boost and wouldn't make me burst from fullness.
This Asian Style Chicken Noodle Soup fit the criteria beautifully. Light, full of vegetables and definitely had that zing I was looking for!!
Points per serve: 4
500g skinless chicken fillet, sliced
2 teaspoons crushed garlic
2 teaspoons crushed ginger
1 brown onion, sliced
1 red capsicum, sliced
1 green capsicum, sliced
200g button mushrooms, sliced
2 carrots, peeled and sliced into 3 cm strips
200g snow peas, trimmed and sliced
2 bok choy, rinsed and thickly sliced
6 litres water
2 tablespoons chicken stock
1 tablespoon fish sauce
1/3 cup soy sauce
2 cups of hokkien noodles (or noodles of your choice)
200g bean sprouts
1 bunch of fresh coriander chopped
2 bullet chillies, sliced, if desired
Spray the base of a large saucepan with cooking spray and cook chicken, garlic and ginger over a high heat until chicken is brown and completely sealed.
Add the onion, capsicums, carrots and mushrooms and saute for 2 mins.
Combine water with stock and add along with fish sauce and soy sauce. Bring to the boil, reduce heat and simmer for 2 - 3 minutes.
Add noodles, stir to seperate. Stir through snow peas, bok choy and bean sprouts.
Serve garnished with coriander and chilli slices, if desired.
(For a vegetarian option - remove chicken and replace chicken stock powder with vegetable stock powder.)
(Click here for a printable version of this recipe)