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Chicken Asian Noodle Soup

Warm up with Moira Mac’s Chicken Asian Noodle Soup, featuring tender shredded chicken breast in a fragrant broth. This deliciously spiced soup is packed with fresh veggies and noodles, making it the perfect comfort dish for any occasion!
15

min

6

serves

Dinner, Lunch

Ingredients

  • 1x packet 300g Moira Mac’s Classic Shredded Chicken
  • Broth: 8 cups Chicken stock
  • 2 Cinnamon sticks
  • 2 star anise
  • 1 onion, peeled and cut in wedges
  • 6cm piece sliced ginger
  • 5 cloves garlic, peeled and sliced
  • 2 tablespoons Oyster sauce
  • 2 tablespoons light Soy sauce
  • 1/2 cup Chinese cooking wine – Shaoxing
  • 400g mixed coloured cherry tomatoes, halved
  • 50g baby spinach
  • Baby Basil leaves
  • Soup ingredients: 150g Oyster mushrooms sliced
  • 1 bunch Chinese broccoli, cut into 10cm lengths
  • 3 Shallots, shredded, soaked in ice water
  • 400g Fresh Egg noodles, or hokkien noodles
  • Coriander leaves, sliced birds eye chilli, sesame oil and black sesame seeds, to garnish

Method

  1. Place broth ingredients in a large saucepan, and heat to a gentle boil. Reduce heat to medium and simmer for about 10 mins. Add mushrooms and chicken. Stir, then take off the heat, whilst preparing noodles.
  2. Meanwhile, cook noodles to packet directions – (skip this step if using hokkien as they are ready cooked).
  3. Remove onion, cinnamon, star anise and ginger from the soup. These can be left in the soup, if preferred. Add the Chinese broccoli.
  4. To serve, divide noodles between 4 bowls, top with Moira Mac’s Classic Shredded Chicken and broccoli. Ladle the soup into the bowls and garnish with shallots, drizzle of sesame oil, coriander leaves, slices of chilli and black sesame seeds.

Recipe Featuring Moira Mac’s

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