Double Vietnamese Chicken Noodle Soup
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Double Vietnamese Chicken Noodle Soup

Double Vietnamese Chicken Noodle Soup

with Asian Greens & Sesame Seeds

Keep warm this winter with a hearty bowl of chicken noodle soup - packed with succulent chicken, tender veggies and bursting with a delectable combo of zingy and umami flavours. Don't forget a sprinkling of sesame seeds for some added crunch!

Allergens:
Gluten
Sesame
Soy
Wheat
Mollusc
Egg

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time15 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

Serving amount

1

carrot

1 packet

Asian greens

2 packet

chicken thigh

1 packet

ginger paste

1 sachet

sweet soy seasoning

(Contains Gluten, Sesame, Soy, Wheat;)

1 packet

oyster sauce

(Contains Gluten, Mollusc, Wheat;)

1 packet

egg noodles

(Contains Egg, Gluten, Wheat;)

1 packet

Trimmed Green Beans

1 sachet

sesame seeds

(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )

Not included in your delivery

olive oil

3 cup

boiling water

¼ tsp

salt

½ tbs

soy sauce

(Contains Gluten, Soy;)

1 tsp

brown sugar

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Nutritional Values

Energy (kJ)3455 kJ
Calories826 kcal
Fat27.6 g
of which saturates6.7 g
Carbohydrate70.7 g
of which sugars15.1 g
Dietary Fibre12.6 g
Protein72.9 g
Sodium3496 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Pan
Lid

Cooking Steps

1
1

• Boil the kettle. • Thinly slice carrot into half-moons. Roughly chop Asian greens. • Cut chicken thigh into 2cm chunks.

2
2

• In a large saucepan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken and carrot, tossing, until browned, 5-6 minutes. • Add ginger paste and tamarind seasoning and cook, until fragrant, 1 minute.

TIP: Cook chicken in batches if your pan is getting crowded.

3
3

• To saucepan, add the boiling water (3 cups for 2 people / 6 cups for 4 people), oyster sauce, salt, soy sauce and brown sugar, stirring to combine. Bring to the boil. • Add egg noodles and trimmed green beans, then cover with a lid. Reduce to a simmer and cook until noodles are tender, 4-5 minutes. • In the last minute, gently stir noodles with a fork to separate. Season to taste.

4
4

• Divide Vietnamese chicken noodle soup between bowls. Top with sesame seeds. Enjoy!