| Prep Time | 30 minutes |
| Cook Time | 60 minutes |
| Servings |
people
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Ingredients
- ½cup chicken breast boiled and chopped
- ½cup boiled hakka noodles
- cup ¼chopped cabbage
- cup ¼chopped carrot
- cup ¼chopped broccoli
- cup ¼chopped mushroom
- Two finely chopped garlic cloves
- inch ½finely chopped ginger
- tbsp ½spring onions whites
- tsp ½vinegar
- tbsp ½soy sauce
- cups Two cups of chicken broth
- 1 tsp Corn flour
- 2 tbsp water
- tbsp ½Oil
- Black pepper as required
- Salt as required
Ingredients
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Instructions
- Place a deep-bottomed pan over medium flame. Heat the oil and stir-fry the ginger and garlic.
- Once the ginger and garlic are fried, add the spring onion whites. Saute for about a minute.
- Once the onions turn translucent, add the chicken pieces and cook until they turn golden brown.
- Next, add chopped cabbage, mushroom, broccoli, and carrots and stir-fry them well.
- Now, add in the chicken stock and bring the soup to a boil. Reduce the heat, cover the pan and cook for about 10 to 15 minutes until the vegetables are cooked. Keep stirring occasionally.
- Add soy sauce, vinegar, salt, and pepper.
- Next, add the noodles and cook for about 1 to 2 minutes.
- Combine cornflour with a bit of water and make a slurry. Pour this into the soup and mix well. Allow the soup to cook for about three to four minutes.
- Once the soup thickens, it’s ready! Garnish with green onion and serve hot!
Recipe Notes
Order fresh Chicken Breast from our website to cook this comforting Chicken Talumein soup recipe at home. Be sure to take a few pictures for Instagram and tag us using #MadeWithLicious for a chance to win Licious Cash. Enjoy!