Average: 2.9 (19 votes)


  • 4 cups chicken stock
  • 1 cup water
  • 3 slices ginger
  • 1 large chicken breast fillet
  • 75 g thin dried egg noodles
  • 1 tsp soy sauce
  • 3 tsp sherry
  • 2 green onions, sliced

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Heat stock, water and ginger in a saucepan over medium heat. Bring to the boil, reduce the heat and add the chicken breast. Poach for four minutes each side. Remove and cool, then shred the meat. Bring stock back to the boil, add noodles, soy sauce and sherry and cook for five minutes until noodles are tender. Stir through the chicken and green onions and serve. Serves 2.