Soy Sauce Chicken With Noodles

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10 Ingredients

Number of servings

3/4 cup Lee Kum Kee Premium Soy Sauce
200grams chicken breast fillets
3centimeters piece ginger, peeled, thinly sliced
3 star anise
2 spring onion, 1 cut into 5cm lengths, 1 thinlysliced, to serve
300grams thin egg noodles pkt
2 bunches chinese broccoli, trimmed, cut into 6cm lengths
100grams shiitake mushrooms
2teaspoons sesame oil
1 long red chilli, deseeded, cut into thin strips

Nutrition per serving

26% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

This chicken noodle recipe fuses authentic Asian flavours with tender meat, crunchy Chinese greens and mushrooms and egg noodles for a speedy yet delicious dish.

Top Shelf:

Lee Kum Kee Premium Soy Sauce is naturally brewed and made with all-natural ingredients. Its rich flavour is perfect to use in marinades and dressings.

Method

Step 1 of 4

Place chicken, sauce, ginger, star anise and onion in a medium saucepan. Pour over enough water to just cover chicken. Place pan over medium heat and bring to a simmer. Simmer, uncovered, for 8 minutes or until chicken is cooked through. Using tongs, transfer chicken to a plate, cover loosely with foil and rest for 5 minutes. Thinly slice. Reserve stock mixture.

Step 2 of 4

Meanwhile, prepare noodles according to packet instructions.

Step 3 of 4

Strain stock mixture over a large bowl. Discard solids. Return stock mixture to pan and bring to the boil over high heat. Add broccoli and mushrooms, then cook for 3 minutes or until just tender.

Step 4 of 4

Divide noodles, chicken, mushrooms and broccoli among bowls. Spoon over a little stock mixture. Serve sprinkled with chilli and extra onion.