• 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 carrots, finely diced
  • 2 sticks celery, trimmed and finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 tbsp freshly grated ginger
  • 2 very low-salt vegetable stock cubes
  • 4 free-range skinless chicken thigh fillets, finely chopped
  • 200 g medium egg noodles
  • 1 bunch spring onions, trimmed and finely chopped
  • 100 g sugar snap peas, halved lengthways
  • 100 g spring cabbage, shredded
  • 1 tbsp reduced-salt soy sauce (optional)


  1. 1

    Make up 1.5 litres vegetable stock using the stock cubes. Heat the olive oil in a large saucepan, add the onion, carrots and celery and cook for about 8-10 mins until beginning to soften but not colour. Add the garlic and ginger and cook for a few mins more. Pour over the hot stock and simmer for 10 mins, then add the chicken and cook for a further 10 mins.

  2. 2

    Meanwhile, bring a medium saucepan of water to the boil, add the noodles and cook for 3 mins until tender. Drain well and refresh under cold running water.

  3. 3

    Add the spring onions, sugar snap peas and cabbage to the vegetable and chicken broth, and simmer for 5 mins.

  4. 4

    Divide the noodles between bowls and ladle the broth over the top. Flavour with the low-salt soy sauce, if you like.

Nutritional Details

Each serving provides
  • Energy 1876kj 448kcal 22%
  • Fat 16.9g 24%
  • Saturates 3.7g 19%
  • Sugars 11.7g 13%
  • Salt 1.0g 17%

% of the Reference Intakes

Typical values per 100g: Energy 197kj/47kcal

Each serving provides

31.1g carbohydrate 6.7g fibre 39.5g protein

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