Cooking with Cameron: How to make Chinese noodle soup

wheat noodles

🥗Healthier: whole wheat noodles

💰Cheaper: rice noodles

Whole wheat noodles add fiber, while rice noodles are often less expensive.

broth

🥗Healthier: vegetable broth

💰Cheaper: water + seasoning

Vegetable broth is lower in calories, while water with seasoning is budget-friendly.

meat

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a healthier protein option, while chicken thighs are often cheaper than other cuts.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is often less expensive.

Welcome to the kitchen and introduce the dish as a Chinese inspired noodle soup.

Mention that the dish is quick, simple, and tasty, and can be adjusted with spices.

Add teriyaki sauce, ginger, and garlic to the cooking process.

Add vermicelli noodles directly into the pot without pre-soaking.

Finely slice meat (using leftover BBQ chicken breast) and chop vegetables (carrot, brussels sprouts, onion, red capsicum) finely.

Heat a wok and add a little sesame oil.

Add soy sauce at the beginning to cook with the vegetables.

Cook the chopped vegetables for a few moments in the wok.

Add the finely sliced chicken to the vegetables to reheat it.

Add the whole noodles to the wok and pour in enough water to half cover the noodles.

Bring the mixture to a boil and cook for five minutes until the noodles are ready.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens