This noodle soup is an absolute favourite in our house.
We would have it at least once a week – year round!
I make a big pot of stock / bone broth (get the recipe here) every weekend which gives us about 3 litres to get us through the week.
In winter, my kids take this to school for lunch in a thermos.
To save time in the morning…
I just throw the raw chicken slices in with the stock while it is coming to the boil and that way it only takes a few minutes to cook through.
I then put the dried noodles straight into the thermos with some veggies and then pour the hot stock and chicken over it. That way the noodles soften in the soup by lunch time.
If I don’t have any chicken, I might use a boiled egg, or even left over meat and veg from dinner the night before.
You can go to town with the vegetables – use whatever your family likes – broccoli, spinach, kale, carrots, zucchini, bean sprouts, sugar snap peas, beans, you name it!
It’s also a great dinner if you know you’ll be getting home late
and won’t have much time for dinner. Everything can be cut up and ready to go ahead of time.
- 2 litres chicken stock or bone broth
- 1 tbsp coconut aminos
- 4 bundles mung bean noodles or rice vermicelli
- 500 g cooked chicken, sliced
- Assorted vegetables thinly sliced eg carrots, zucchini, spinach, capsicum, bean sprouts, snow peas, green beans, etc
- green onions, thinly sliced
- 1 red chilli, thinly sliced (optional)
- 1 tsp sesame oil
- Cook noodles as instructed on packet, drain and divide into 4 deep soup bowls.
- Bring stock/broth to the boil. Add coconut aminos to stock, then pour over noodles in bowls.
- Top ech bowl with chicken and vegetables.
- Sprinkle green onions and chilli (if desired) over the top.
- Sprinkle with sesame oil.