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Asian Chicken Noodle Soup

Our Asian chicken noodle soup is the perfect, easy to prepare dinner recipe to have up your sleeve. It’s super tasty and loaded with good veggies and protein.

Asian Chicken Noodle Soup

Asian Chicken Noodle Soup Asian Chicken Noodle Soup Print This Recipe
Serves: 4 Prep Time: Cook Time:
Nutrition Facts 300 calories Energy 4 grams Total Fat
Rating: 5.0/5
( 1 voted )


  • 300 g chicken breast, sliced
  • 2 smaller bok or pak choy, sliced length ways in half
  • 1-2 carrots, thinly sliced
  • 1 cup mushrooms, thinly sliced
  • 1 ½ litres salt-reduced chicken stock
  • 1 tablespoon oyster sauce
  • 1 teaspoon fish or soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic
  • 200 g dried rice noodles
  • ½ fresh chilli, sliced (or pinch of chilli flakes)
  • Coriander leaves, sliced spring onion and sesame seeds to garnish


  1. Add the stock, oyster sauce, fish or soy sauce, sesame oil, ginger and garlic to a large pot and bring to the boil.
  2. Reduce the heat and add the chicken. Simmer for 15 to 20 minutes. Then add the bok choy, carrots and mushrooms and cook for another 2 to 3 minutes. Don’t cook for too long as you still want the carrots and bok choy to have some crunch. Remove from the heat.
  3. While the soup is cooking prepare the noodles by soaking them in boiling water for 10 minutes or until tender. Drain and drizzle with sesame oil.
  4. Once the chicken is cooked remove the soup from the heat and shred the breasts using two forks. They should pull apart easily.
  5. Divide the noodles between two bowls. Ladle the soup over the noodles ensuring you get an even split of the chicken and veggies.
  6. Top with spring onions, chilli and coriander.
Dietary Requirements
  • Vegetarian swap out the chicken for tofu and use soy sauce instead of fish sauce
  • Gluten Free use gluten free soy and oyster sauce

Detailed Nutrition Information

(Per serve) Energy 1250 kJ (300 Cal) | 22 g protein | 4 g total fat | 1 g saturated fat | 42 g carbohydrate | 3.5 g fibre

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