Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
6
- 1teaspoons sesame oil
- bean shoots (to serve)
- 2 carrots, thinly sliced diagonally
- chilli, chopped (optional, to serve)
- 3 cm piece ginger, finely chopped
- 4 spring onions, thinly sliced diagonally
- 1 bunch choy sum, shredded
- 2 chicken breast fillets
- 2tablespoons soy sauce
- 6 cup chicken stock
- 1tablespoons peanut oil
- 2 garlic cloves, crushed
- 400grams singapore noodles
Method
Step 1 of 4
Place noodles in a heatproof bowl and cover with boiling water. Stand for 3 minutes or until tender. Drain well and separate.
Step 2 of 4
Heat peanut oil in a large saucepan over medium-high heat. Add ginger and garlic. Cook for 30 seconds. Add 2 cups of stock. Bring to the boil. reduce heat to medium. Add chicken. Cook for 5 minutes. Remove from pan, cool slightly and slice.
Step 3 of 4
Add remaining stock, soy sauce and sesame oil to pan. Bring to the boil. Add spring onion, carrot and choy sum. Cook for 1 minute or until leaves are just soft.
Step 4 of 4
Divide noodles between bowls. Ladle soup and vegetables over. Top with chicken and shoots. Serve with chilli.
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