This takes minutes to put together but does not taste anywhere as simple as it sounds. If you like fresh Asian flavours, noodles and fuss free cooking, this has your name all over it. It may look like a sinful treat, but this is actually a guilt free indulgence that would fit nicely into a low fat or diet segment, if I could bring myself to write one. Lots of lean protein and fresh vegetables, minimal fat and tons of flavour make this go down a treat no worries about getting comfortably into your favourite skinny jeans. Taste before adding any salt as the miso and stock provide plenty of flavour. You can make this even faster and easier if you use ready peeled prawns or shrimp.

Prep 20 mins      Cook10 mins      Serves 4 generously

4 cloves garlic peeled and chopped

4 levelled Tbsp light miso paste                                  
2 levelled tsp chilli flakes (or to taste)
2 halves s
kinned chicken breasts, thinly sliced
300 g uncooked prawns, shelled  
500 ml (2 ½ teacups) h
ot chicken stock        
500 g (about 4 handfuls) f
resh Chinese yellow noodles       
100 g  ba
by mustard greens, fine asparagus or Chinese chives, cut as preferred
100 g fresh oyster or enoki mushrooms, discard tough parts, cut as preferred
100 g, mung bean sprouts, rinsed and drained
Desired amount sliced red chillies (optional) for garnishing
Desired amount chopped fresh coriander/cilantro (optional) for garnishing
Lime wedges(optional) for garnishing                                     

  • Heat a tablespoon of  light vegetable oil in a wok over medium heat. Fry the garlic and miso paste till fragrant then add the chili flakes, chicken and prawns. Stir till chicken and prawns change color. This should take only about a minute.
  • Turn up the heat to maximum and pour in the chicken stock. When the stock hits a boil, add the noodles, chosen greens and mushrooms.  Loosen the noodles and stir everything to combine. After about 2 minutes, add the bean sprouts, stir to combine and taste to see if you need to add salt. 
  • If the flavour is to your satisfaction, turn off heat and dish out. Garnish with the chilies, cilantro and lime, if using and serve immediately