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Level
very easy
Prep Time
10 min
Total Time
20 min
Makes
8 cups (2 L)

Ingredients

1 cup
bean sprouts
250 mL
2 tbsp
sesame oil
30 mL
2 tbsp
sodium-reduced soy sauce
30 mL
4
green onions, sliced
2
hard-boiled eggs, quartered
4
cooked chicken thighs, skinned, boned and sliced
1 cup
broccoli (or broccolini), cut into 1 in. (2.5 cm) pieces
250 mL
1
red, yellow or orange pepper, thinly sliced
1
carrot, thinly sliced into rounds
200 g
ramen or other thin, dried Asian noodles
6 cups
chicken stock
1.5 L

Directions

Step 1
Transfer cooked noodles to 4 large bowls. Arrange chicken pieces, eggs and green onions on top. Ladle hot broth and vegetables into bowls. Divide soy sauce and sesame oil overtop and garnish with bean sprouts.
Step 2
Meanwhile, add the carrots, peppers and broccoli to the simmering stock and cook 2 to 3 min. or until vegetables are tender-crisp.
Step 3
Add chicken stock to a large saucepan and bring to a simmer. In another large saucepan, bring water to a boil and cook noodles according to package instructions.

Tip

The secret to preventing noodles from making the stock starchy is to cook them separately.

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Nutrition Facts

Nutrition Description:
1/8 of the recipe
Calories:
280
Fat:
8
Saturated Fat:
0
Carbs:
35
Fibre:
3
Sugar:
0
Cholesterol:
75 mg
Protein:
17
Sodium:
640 mg
Potassium:
0