This earthy Korean style chicken noodle soup packs a big flavours into one pot. Made with free range chicken, shiitake mushrooms, rice noodles and spring onions in a hearty broth.
30 Minutes. Learn to make this delicious one pot dish.
350g Australian free range chicken thigh
100g Vermicelli noodles
8 spring onions
6 dried shiitake mushrooms
1lt natural chicken stock
2 tablespoons soy sauce, 1 teaspoon chilli paste, 2 tablespoons tahini
Prepare chicken & veg
Fill kettle with water and boil. Cut chicken into large bite sized pieces. Cut spring onions into 3cm lengths. Soak mushrooms in 200ml cup of boiled water.
Cook hot pot
Bring a large pot with a lid to a medium to high heat with a drizzle of olive oil. Add chicken to pot and brown all over for 5 – 7 minutes. Add the stock, mushrooms and broth from the soaked mushrooms. Cover with lid and cook for 18 minutes. Add the spring onions and noodles. Stir well then cook for a further 5 minutes. Remove from heat then stir through premix sauce. Combine well then cover and allow to sit for 2 - 3 minutes.
Use tongs to portion noodles into bowls then top with soup, chicken and veg.
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