Easy Chicken Noodle Soup



  • 6 cups Chicken stock, bought or homemade
  • 400g chicken thigh fillets, cut into strips
  • 1 packet Chang’s Long Life Noodles
  • 1 tbs Chang’s Sesame Oil
  • 1 tbs fresh ginger, grated
  • 1 large carrot, cut into matchsticks
  • 2 cups Chinese cabbage, shredded
  • 3 tbs Chang’s Soy sauce
  • 2 tbs rice vinegar
  • 1 green onion, sliced
  • 1 red chilli, sliced


  1. Cook noodles for 3 minutes in a pot of boiling water. Drain and divide between 4 soup bowls.
  2. In a wide base pot add the sesame oil and chicken. Sauté for 3 minutes. Add grated ginger and sauté for a further minute.
  3. Add chicken stock, soy sauce and rice vinegar. Bring to boil and then simmer for 3 minutes.
  4. In the meantime divide the cabbage and carrot amongst the soup bowls.
  5. Turn off heat and using a ladle serve the soup into the bowls. Garnish with green onion and chilli. Enjoy!

Perfecting the look