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
- Cook macaroni pasta in a saucepan according to packet instructions. Once cooked, drain using a colander and rinse under cold water and set aside.
- 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.
- 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.
- Remove the skin and bones from the chicken and shred into a bowl.
- Return pasta to the saucepan and add shredded chicken and cook for a further 1 to 2 minutes.
- 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
0:44
Quick Hong Kong style macaroni soup
With thanks to CASS Care and South Eastern Sydney Local Health District for sharing this recipe from Wok for Health.
