| Servings | serves |
Ingredients
- 1 litre Chicken Stock Salt Reduced
- 1 tablespoon Sweet Chilli Sauce
- 2 teaspoons Soy Sauce Salt Reduced
- 400 grams Stir-Fry Vegetables
- 200 grams Hokkien Noodles
- 300 grams Chicken Breast Fillet sliced thinly
- 100 grams Bean Sprouts
- 20 grams Coriander roughly chopped
Ingredients
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Instructions
- Bring stock, chilli and soy sauce to the boil in a large saucepan over high heat. Add vegetables, reduce heat to medium and simmer, uncovered for 3 minutes.
- Add noodles and chicken. Simmer for a further 3 minutes or until noodles separate and chicken is cooked.
- Divide bean sprouts and coriander between 4 deep serving bowls. Ladle over hot soup. Serve immediately.
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