Quick Hong Kong style macaroni soup

At a glance

Preparation time: 25 minutes

Difficulty: Easy

Serves: 2

Ingredients

• ​​¾ cup uncooked macaroni pasta ​(wholemeal if available)​​
• 1 teaspoon oil
• 2 eggs
• 3 cups stock (reduced salt if available)
• 3 teaspoons sesame oil
• 2 tablespoons oyster sauce
• 1½ cup mixed frozen vegetables
• 1½ cups skinless cooked chicken*

Steps

1. Cook macaroni pasta in a saucepan according to packet instructions. Once cooked, drain using a colander and rinse under cold water and set aside.
2. While macaroni pasta is cooking, heat oil in a frying pan and add eggs to pan one at a time to fry for 2 minutes on each side on medium heat. Remove eggs from pan and set aside.
3. Add stock to a saucepan and bring to a boil. Add sesame oil, oyster sauce and frozen vegetables and simmer for 3 to 4 minutes on medium-high heat.
4. Remove the skin and bones from the chicken and shred into a bowl.
5. Return pasta to the saucepan and add shredded chicken and cook for a further 1 to 2 minutes.
6. Divide into two soup bowls and top each bowl with a fried egg to serve.

Tips

• This is a great way to use up leftover roast chicken meat or you could use store bought BBQ chicken.
• For a vegetarian option, you could use swap the chicken for tofu. For a boost of flavour, add minced chilli, chilli flakes or sriracha sauce if you have it, to your taste.

Watch how to make it

videocam 0:44

With thanks to CASS Care and South Eastern Sydney Local Health District for sharing this recipe from Wok for Health.