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Noodle soup with chicken & shredded Asian greens


  • Bring the stock to the boil in a large heavy-bottomed pot and add the oyster sauce, lime juice and sugar. Stir well and briefly cook. 
  • At the same time, soak the noodles in boiling water until they separate. Then drain well and add to the stock, together with the chicken. 
  • Bring the liquid back to the boil and add the bean shoots, wonga bok, bok choy, snowpeas and spring onions. Stir well and briefly cook to just wilt the greens. Then add soy to taste. 
  • To serve, put some shredded lettuce and coriander in the bottom of individual bowls, ladle in the soup and garnish with chilli.


  • 2 litres low salt chicken stock
  • 3 tbsp oyster sauce
  • juice of 1 large lime
  • ½ tbsp shaved palm (or soft brown) sugar
  • 1-2 packets Hokkien noodles
  • ¼ bought soya sauce Chinese (or any steamed) chicken, shredded
  • a handful of bean shoots
  • ½ small wonga bok (Chinese cabbage), cut into chunks
  • 3 heads bok choy, shredded
  • 12 snowpeas, halved
  • 4 spring (green) onions, cut into lengths
  • soy sauce
  • ¼ iceberg lettuce, shredded
  • a handful of fresh coriander sprigs
  • 1 long red chilli, sliced

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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    1 stick125 gm
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