Healthy Asian Noodle Broth


Every January, I profess to not be someone who starts a diet and fitness regime. However, December is a time where you tend to party more and work out less, so it’s only natural to want to get healthier. I’ve been feeling pretty rough recently with sinus problems, a bad cold, sore throats… you name it, I’ve pretty much suffered it in the past three weeks. Now, what I should have do was to look after myself, sleepĀ a lot more and take advantage of my days out of the office. But what I did instead was dose up on flu and sinus pills and continue partying the night away. Oops. However, I did take the day out on Friday to tidy and clean my whole apartment, shop for vegetables and make this little Healthy Asian Noodle Broth.


Chicken broth
1/4 chinese cabbage
6 shiitake mushrooms
8 spring onions, chopped
6 cloves garlic, chopped,
1/5th cup of chopped ginger
4 tbsp soy sauce
1tbsp honey
1 small sweet red pepper, thinly sliced
300g udon noodles, cooked
2tsps sesame oil

Can add: chicken or prawns (I love adding king prawns)


1. Bring broth to the boil. Add garlic and ginger and reduce to a simmer. Add the chicken or prawns.
2. Add mushrooms and pepper and cook over a low heat for 10 minutes. Add the cabbage.
3. Toss the noodles with sesame oil and and the spring onions. Add honey and soy sauce. I also added sesame seeds at this point this time, but add whatever you like.
4. Simmer for 3 minutes and then serve.

Happy New Year everybody!