Flu-fighting Chinese chicken noodle soup and healthier versions of two popular Chinese dishes
Prep time
Cook time
Total time
Flu-fighting Chinese Lemongrass chicken noodle soup - great as a starter and even better as a main course.
Recipe type: Main
Cuisine: Chinese
  • Blue Dragon light soy sauce - as per taste
  • 2 nests of Blue Dragon wheat noodles
  • 500ml good quality fresh chicken stock
  • 250 gm chicken thigh pieces - cut into long thin strips
  • ½ a carrot peeled and chopped
  • 2 leaves of cavolo nero
  • a handful of baby spinach leaves
  • 4 large green pak choi leaves
  • 3 large bulbs of garlic chopped fine
  • a stub of garlic about half the size of your thumb slit into thin long strips
  • Half a lemongrass stalk separated
  • 4-5 strips of a spicy red chilli
  • 2 tsp sesame oil
  • some fresh coriander for seasoning
  • aligncenter size-full" title="Flu-fighting chicken noodle soup" />
  1. Boil approximately 2 large mugs fulls of water in the kettle
  2. Place the Blue Dragon wheat noodle nests in a saucepan and pour the boiling water onto it, bring to a boil with lid on a medium flame.
  3. Drizzle some olive oil and sprinkle some salt while the noodles are boiling.
  4. Cook until a little more than al dente'
  5. Strain and wash under cold water and set aside, use the same saucepan to start boiling the rice for the egg fried rice. This allows you to save time.
  6. While the noodles are cooking, fire up the wok
  7. When it begins to smoke, lower the heat and add the sesame oil
  8. Saute the chopped garlic, ginger and chillies - the holy trinity of Chinese cooking along with the lemongrass just until the fragrance is released.
  9. Now add the cavolo nero and pak choi and stir for a few seconds allowing the fragrant spices to envelope the greens and the oil to coat them
  10. Then add the stock and the chicken strips and carrot. Add some water to allow a proper broth to form for all the ingredients.
  11. Add salt to taste
  12. Cover and the wok and cook on medium - high until the chicken is cooked through
  13. Remove the soup into another saucepan and wipe down the wop using kitchen roll
  14. Set wok aside to cool
  15. When ready to serve, refresh the noodles by pouring some boiled water onto them
  16. Add noodles into each bowl and ladle the steaming hot soup onto the noodles
  17. Garnish with sprigs of fresh coriander and serve immediately
Recipe by Travels for Taste at https://travelsfortaste.com/2016/02/20/flu-fighting-chinese-chicken-noodle-soup-and-healthier-versions-of-two-popular-chinese-dishes/