Chinese Noodles and Vegetables in Broth

Amy Herald


Very good.


★★★★★ 2 votes

15 Min
10 Min
Stove Top


Add to Grocery List

  • 1 pkg
    (8 oz.) chinese style noodles
  • 6 c
    chicken broth
  • 2 c
    cooked, chopped, chicken breast
  • 1
    carrot, scraped and diagonally sliced
  • 2
    ribs celery, diagonally sliced
  • 3
    green onions, thinly sliced
  • 4 oz
    fresh mushrooms, sliced
  • 2 c
    bok choy, thinly ribboned
  • 2 Tbsp
    soy sauce
  • 1 dash(es)
    white pepper

How to Make Chinese Noodles and Vegetables in Broth


  1. Cook noodles according to package directions, drain, rinse under cold water and set aside.
  2. Heat chicken stock in uncovered wok. Add carrots, mushrooms and celery. Season with white pepper to taste. Simmer 5-10 minutes or to just barely cook vegetables.
  3. Add green onion and bok choy, and cooked chicken.
  4. Divide noodles into 6 bowls. Ladle soup over the top of each bowl.

Printable Recipe Card

About Chinese Noodles and Vegetables in Broth

Main Ingredient: Vegetable
Regional Style: Chinese
Dietary Needs: Low Fat
Other Tags: Quick & Easy, Healthy

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