Asian chicken noodle soup

Serves: 1-2

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  • ½ a packet of Slendier Edamame Fettuccine
  • 2 Chicken thighs
  • 6 tsp salt (divided)
  • 3 spring onions whites
  • 1 clove Garlic, lightly crushed
  • 3 cm cube of ginger, peeled and crushed
  • 3 cm piece of lemongrass, sliced lengthwise
  • 2 tbsp Soy sauce
  • 2 tsp honey
  • 1 zucchini
  • 1 tsp sesame oil
  • 1 cup of bean sprouts
  • Mint leaves to serve
  • Coriander leaves to serve
  • Spring onion greens thinly sliced to serve
  • Lime wedges to serve


1. Cook Slendier Edamame Fettuccine according to package instructions. Drain and set aside.

2. Fill a medium saucepan with 7 cups of water. Add chicken thighs, 3 tsp salt, spring onion whites, garlic, ginger and lemongrass. Bring to a boil over high heat then reduce the heat to low and slowly simmer until chicken thighs have cooked through. About 15-20 minutes.
Remove the chicken breast and set aside. Remove garlic, ginger, lemongrass and spring onion whites and discard. Season the leftover broth with soy sauce and honey. Taste it and add additional salt if necessary. Keep warm until ready to serve

3. While the broth is cooking, prepare the zucchini by first slicing it into rounds, and then into thin batons. Sprinkle with additional 3 tsp salt and place in a colander and allow excess moisture to drain. After a few minutes, squeeze out additional liquid, then place in a small non-stick pan along with 1 tsp of sesame oil and sauté for 2-3 mins. Remove and set aside.

4. Prepare bean sprouts by removing the sprout and the tail, so only the white stem remains.

5. Cut your cooked chicken thighs into bite size pieces.

6. To serve, divide your Slendier Edamame Fettuccine between 2 bowls. Place zucchini, bean sprouts and chicken on top of noodles. Ladle hot broth over the top and garnish with mint, spring onion greens, coriander leaves and lime wedges and serve.

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