Fragrant Asian Chicken Noodle Soup

Warm up with this fragrant Asian Chicken Noodle Soup made with tender shredded chicken in a spiced, aromatic broth. Fresh vegetables and noodles add comfort and flavour, while Moira Mac’s shredded chicken makes this nourishing soup quick and easy to make.
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

Classic Shredded Chicken

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From the heart of our kitchen to yours, Moira Mac’s recipes deliver delicious meals made for real moments around the table.

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