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Chinese chicken noodle broth recipe

Chinese chicken noodle broth recipe

320 ratings

Swap your stir-fry for a comforting chicken noodle broth, using all the same ingredients for a speedy winter-warmer filled with tender chicken, colourful veg and egg noodles. See method

  • Serves 4
  • 5 mins to prepare and 5 mins to cook
  • 209 calories / serving
  • Freezable


  • 1 chicken stock cube
  • 2 skinless chicken breasts, thinly sliced
  • 220g pack Tesco Finest Oriental, or other pack, stir-fry veg
  • 1 x 300g pack straight-to-wok Singapore noodles
  • 1 tbsp soy sauce
  • 1 tbsp chilli sauce

Each serving contains

  • Energy

  • Fat

    3g 4%
  • Saturates

    1g 3%
  • Sugars

    3g 4%
  • Salt

    1.9g 32%

of the reference intake
Carbohydrate 23.8g Protein 20.9g Fibre 3.1g


  1. Make up the stock with 750ml water and bring to the boil in a pan. Meanwhile, heat the oil in a large wok, add the chicken and stir-fry for 2-3 mins.
  2. Add the pack of stir-fry veg to the wok. Stir-fry the veg for 1 min, then add the noodles and cook for another minute or two until the chicken is cooked through until no pink is showing.
  3. Transfer the chicken, veg and noodles to the pan with the stock and stir in the soy and chilli sauce. Season to taste and serve.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home

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