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| Servings |
people
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Ingredients
- 2 litres chicken stock hot
- 1 tbsp coconut aminos
- 4 50g bundles mung bean noodles (or rice vermicelli)
- 500 g cooked chicken sliced
- 4 cups assorted vegetables thinly sliced eg carrots, zucchini, spinach, capsicum, bean sprouts, snow peas, green beans, etc
- 2 green onions (eschallots, shallots) thinly sliced
- 1 fresh red chilli thinly sliced (optional)
- 1 tsp sesame oil
Ingredients
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Instructions
- Cook noodles as instructed on packet, drain and divide into 4 deep soup bowls.
- Bring stock/broth to the boil. Add coconut aminos to stock, then pour over noodles in bowls.
- Top each bowl with chicken and vegetables.
- Sprinkle green onions and chilli (if desired) over the top.
- Sprinkle with sesame oil.