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Chinese chicken noodle soup


  • Place the noodles in a large bowl, cover with boiling water and set aside until separated. Drain well.
  • Bring the stock, soy, oyster sauce, sugar and ginger to the boil in a large heavy-bottomed pot. Then add the noodles, bok choy and chicken. Stir and gently cook for a couple of minutes to warm through. Taste for seasoning.
  • To serve, ladle the soup into individual bowls and sprinkle with the chilli and spring onion.


  • 1 packet Hokkien noodles
  • 6 cups chicken stock
  • 2 tbsp soy sauce
  • ½ tbsp oyster sauce
  • ½ tspn brown sugar (optional)
  • 1 tbsp julienned ginger
  • 2 heads bok choy, cleaned well & quartered
  • ½ bought Asian soy sauce chicken, shredded
  • 2 long red chillies, sliced on the diagonal
  • 2-3 spring (green) onions, shredded

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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