You can use any type of noodles in this soup, including fresh rice noodles, thin egg noodles and Shanghai noodles. Serves 4.

Photography: William Meppem Styling: Hannah Meppem

Photography: William Meppem Styling: Hannah Meppem


½ bunch (about 200g) bok choy

450g pre-cooked Hokkien noodles

6 cups rich Chinese chicken stock (see recipe below)

3 tbsp light soy sauce

1 tbsp ginger, cut into matchsticks

1 tsp white sugar

400g free-range chicken thigh fillet, cut widthways into 1cm slices

1 tsp sesame oil

1/2 cup spring onions, cut into matchsticks 

2 large red chillies, finely sliced on the diagonal


1. Remove cores from bok choy, cut crossways into four, then wash thoroughly and drain.

2. Place noodles in a colander and rinse well under hot running water, then drain. 

3. Bring stock to the boil in a large heavy-based pot. Add soy sauce, ginger and sugar and stir to combine.

4. Reduce heat, add drained noodles, and simmer gently for 30 seconds. Add bok choy and chicken and simmer for a further two minutes or until chicken is cooked through. Stir in sesame oil, then remove pot from stove.

5. Ladle soup into large bowls. Place spring onion and chilli in a separate bowl and serve alongside the soup.

This dish goes with Kylie's 'Rich Chinese Stock' (below). 


I like to use a whole free-range chicken to create an intense, richly flavoured and textured stock. Strained and lightly seasoned with soy and infused with ginger, this soup is clean-flavoured, sustaining and a great meal in its own right, or you can use it in other dishes. 


1 x 1.8kg free-range chicken

4 litres cold water

10 spring onions, trimmed and cut in half crossways

1 large red onion, roughly chopped

10 slices ginger

10 garlic cloves, crushed


1. Rinse chicken and trim away excess fat from inside and outside cavity. Cut chicken into about 10 pieces and place in a large stockpot, along with all the remaining ingredients. Bring to the boil, then reduce heat to a gentle simmer, skimming the surface with a ladle to remove any impurities.

2. Turn down heat until surface of the stock is barely moving and cook for two hours, skimming as required.

3. Remove stock from stove and remove chicken pieces. (You can remove the chicken meat from the bones and reserve for later use in fried rice, even if the chicken may be a little dry at this point.)

4. Strain stock through muslin (or a clean Chux) and store, covered, in the refrigerator for up to three days or in the freezer for 2-3 months.