Asian Chicken Noodle Soup with Dumplings

Name: Asian Chicken Noodle Soup with Dumplings
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Asian Inspiration
Ingredients: 2 Lilydale Free Range chicken breast fillets; 250g dried egg noodles; 1.5LÂ chicken stock; 1 teaspoon ginger, minced; 1-star anise; 1 cinnamon stick; 1 tablespoon palm sugar; 1 tablespoon soy sauce; 1 bunch Chinese broccoli, sliced; 1 carrot, julienned; 1 Lebanese cucumber, julienned; 120g bean sprouts, trimmed; 4 spring onions, finely sliced; 12 chicken gyoza*; Handful coriander leaves to garnish; 2 tablespoons crushed peanuts; Sriracha chilli sauce; 500g Lilydale chicken mince; Â½ cup tinned water chestnuts, finely chopped; 3 spring onions, finely chopped; 2 teaspoons ginger, minced; 1 egg white; 2 teaspoons salt; Â¼ teaspoon white pepper; 250g packet fresh gyoza wrappers; 1 tablespoon vegetable oil; Â½ cup chicken stock

15 mins Prep

40 mins Cook

4 Serves

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An Asian twist on a classic, this chicken noodle soup is healthy and delicious.

2 Lilydale Free Range chicken breast fillets
250g dried egg noodles
1.5L chicken stock
1 teaspoon ginger, minced
1-star anise
1 cinnamon stick
1 tablespoon palm sugar
1 tablespoon soy sauce
1 bunch Chinese broccoli, sliced
1 carrot, julienned
1 Lebanese cucumber, julienned
120g bean sprouts, trimmed
4 spring onions, finely sliced
12 chicken gyoza*
Handful coriander leaves to garnish
2 tablespoons crushed peanuts
Sriracha chilli sauce

Chicken gyoza

500g Lilydale chicken mince
½ cup tinned water chestnuts, finely chopped
3 spring onions, finely chopped
2 teaspoons ginger, minced
1 egg white
2 teaspoons salt
¼ teaspoon white pepper
250g packet fresh gyoza wrappers
1 tablespoon vegetable oil
½ cup chicken stock

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Cook noodles according to packet instructions, then drain and rinse under cold water. Set aside.
Place stock in medium pot with ginger, star anise, cinnamon, palm sugar and soy. Bring to the boil.
Add chicken, reduce heat and gently cook for 5 minutes, until the chicken is cooked. Remove from pot and set aside. When cool enough to handle, shred into bite size pieces.
Add the Chinese broccoli and carrot to the stock and cook until just tender. Add the noodles and heat through gently. Return the chicken pieces to the pot.
Ladle the soup into serving bowls, top with chicken gyoza**, garnish with cucumber, bean sprouts, spring onions, peanuts, sriracha sauce and fresh coriander.

**To make the gyoza:

Mix the chicken mince with the water chestnuts, spring onions, ginger, egg, salt and pepper.
Fill the gyoza pastry, pleating the pastry along one edge, sealing the edges well with water.
Heat a large shallow frypan with 1 tablespoon of oil and fry gyoza on one side until the pastry is golden.
Reduce heat, add half a cup of the chicken stock, cover with lid and steam until liquid has evaporated. Check that filling is cooked.

Makes 28.
Extra gyoza can be frozen uncooked. Place one layer on tray in freezer, and cover with clingfilm. When frozen, place gyoza in freezer bags and seal. Can be frozen for up to three months. Thaw before cooking.