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Chinese chicken noodle soup

Ingredients

  • 2 cups (500 ml) salt–reduced chicken stock
  • 2 teaspoons salt–reduced soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon rice vinegar
  • 250 g (8 oz) skinless, boneless chicken breast fillets, thinly sliced
  • 225 g (8 oz) rice vermicelli
  • 2 cups (200 g) chopped bok choy
  • 1 spring onion (scallion), chopped

Preparation

  1. Put the stock, soy sauce, sesame oil, vinegar and 3 cups (750 ml) water into a large saucepan and bring to the boil.
  2. Add the chicken and cook for 2 minutes.
  3. Add the noodles, bok choy and spring onion and cook for a further 2–3 minutes, or until the noodles are cooked.
  4. Divide among serving bowls and serve immediately.

Serves 4
Preparation: 10 minutes
Cooking: 5 minutes

Tags:

Source: Low Fat No Fat Asian Cooking
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