10 minutes preparation + 5 minutes cooking
7 serves of vegies in this recipe

4 cups chicken stock
¼ Chinese cabbage, finely sliced
1 small red chilli, finely sliced (optional)
2 tablespoons coriander, chopped
1 bunch bok choy, shredded
1 teaspoon ginger, finely chopped
2 tablespoons reduced-salt soy sauce
1 tablespoon fish sauce
125g Hokkien egg noodles, cooked
1 cup skinless chicken, cooked and shredded
1 cup mung bean sprouts
1 spring onion, sliced

Combine stock and cabbage in a large pot and bring to the boil. Simmer over gentle heat for 5 minutes or until tender. Add chilli, coriander, bok choy, ginger and sauces. Divide hot noodles and chicken between 4 deep serving bowls. Ladle soup mixture over noodles, add bean sprouts and garnish with spring onion. Serves 4.

Recipe © State of Western Australia, 2012.