– 2 large skinless chicken breasts, sliced
– 200 g rice noodles
– 2 L of chicken stock (preferably homemade or choose a salt reduced stock from the supermarket)
– 1/2 cup of Chinese cooking wine (Shaoxing)
– 2 tablespoons of salt reduced soy sauce
– 1 tablespoon of brown sugar *i try to use less
– 2 whole star anise
– 2 cloves of garlic, minced- 2 cm gresh ginger, grated or sliced
– Dash of sesame oil
– Pinch of chilli flakes
– Vegetables of choice, finely sliced if needed (cabbage, broccoli, carrot, mung beans, mushrooms , spinach, bok choy)
– 2 spring onions, sliced
– Sesame seeds to garnish
Place stock, cooking wine, soy sauce, sugar, star anise, garlic and ginger in a pot and bring to the boil. Reduce to a low heat and add the chicken. Simmer for 10-15 minutes, or until cooked. While the broth is cooking prepare the noodles by soaking them in boiling water until tender then drain and drizzle with a little sesame oil. Divide the noodles and vegetables between bowls. Pour the soup over the top and sprinkle with chilli flakes and sesame seeds. Then enjoy!
Serves 2-4 


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