Chinese chicken noodle soup

This spicy chicken noodle soup is a quick and easy addition to the winter dinner menu.

Place noodles in a heatproof bowl. Cover with boiling water. Stand for 4 to 5 minutes or until tender. Using a fork, separate noodles. Drain.
Place stock in a saucepan over high heat. Bring to the boil. Add vegetables. Cook for 1 to 2 minutes or until vegetables are just tender. Stir in soy sauce and sambal oelek. Divide noodles between bowls. Top with chicken, onion and stock mixture. Serve.

Source

220g packet thin hokkien noodles

2 cups salt-reduced chicken stock

1 cup frozen Asian vegetable mix

2 tsp salt-reduced soy sauce

1/2 tsp sambal oelek

2/3 cup shredded cooked chicken

2 green onions, chopped

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