Soy & ginger chicken in noodle broth

Tasteful Soy & ginger chicken in noodle broth Recipe

Spoon up every last drop of this soothing, aromatic leek and ginger infused broth.
Ease into the week with a comforting soup of silky noodles, tender chicken, tasty mushrooms and crunchy snow peas.
Soy & ginger chicken in noodle broth
Prep Time : 0:20 | Cook Time : 0:15 | Total Time : 0:35 | Serving : 4 person.


  • 400g chicken tenderloins, cut into 1cm-thick strips

  • 1 teaspoon finely grated fresh ginger

  • 60ml (1/4 cup) kecap manis

  • 100g dried rice noodles

  • 2 tablespoons olive oil

  • 1 small leek, white part only, washed, thinly sliced

  • 80g button mushrooms, thinly sliced

  • 100g snow peas, trimmed, halved

  • 1L (4 cups) Massel chicken style stock

  • 2 tablespoons chopped fresh coriander

  • 2 tablespoons chopped fresh mint


  • Step 1

    Combine the chicken, ginger and 1 tablespoon of kecap manis in a bowl. Place noodles in a heatproof bowl and cover with boiling water. Set aside for 6 minutes or until tender. Drain.

  • Step 2

    Heat a wok or large frying pan over high heat. Add half the oil and heat until smoking. Add the chicken mixture and stir-fry for 4 minutes or until golden. Transfer to a plate.

  • Step 3

    Reduce heat to medium. Add the remaining oil and leek to the wok or frying pan. Cook, stirring, for 3 minutes. Add the mushroom, snow peas and stock, and cook for 3 minutes. Stir in the chicken and noodles. Simmer for a further 2 minutes. Stir in the coriander, mint and remaining kecap manis. Ladle among serving bowls.

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