Ingredients

  • 4 cups chicken stock
  • 14 ounces chicken breast fillets
  • 1 tablespoon fresh ginger (chopped)
  • 1 clove garlic (finely chopped)
  • 8 ounces vermicelli noodles (fresh)
  • 3/4 cup sweet corn (canned, drained)
  • 3 1/2 ounces button mushrooms (thinly sliced)
  • 1 tablespoon soy sauce (plus extra to serve)
  • 4 spring onions (sliced on a bias)
  • 1/4 cup fresh mint (cilantro or basil leaves, finely sliced)
  • chili (finely sliced, optional, to serve)

Directions

  1. In a large saucepan, bring stock and 3 cups water to a boil. Reduce heat to low. Add chicken, ginger and garlic. Simmer for 8 mins, until chicken is cooked through. Remove chicken. Let cool slightly then shred.
  2. Return shredded chicken to stock. Add noodles, corn, mushrooms and soy sauce. Simmer for 3-4 mins, until noodles are tender.
  3. Ladle into bowls and sprinkle with spring onions, herbs and chili, if using. Serve with extra soy sauce for drizzling.
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NutritionView more

490Calories
Sodium33%DV780mg
Fat14%DV9g
Protein78%DV40g
Carbs20%DV60g
Fiber16%DV4g

PER SERVING *

Calories490Calories from Fat80
% DAILY VALUE*
Total Fat9g14%
Saturated Fat2g10%
Trans Fat
Cholesterol125mg42%
Sodium780mg33%
Potassium1050mg30%
Protein40g78%
Calories from Fat80
% DAILY VALUE*
Total Carbohydrate60g20%
Dietary Fiber4g16%
Sugars8g16%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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