Nutty Asian noodle broth


Nutty Asian noodle broth

A quick and easy noodle broth with vegetables and chicken – perfect for a light summer dinner.  

Serves 2

Difficulty: EASY

Preparation time: 10 minutes

Cooking time: 10 minutes


500ml (2 cups) vegetable stock

45ml (3 tbsp) ButtaNutt Almond Macadamia nut spread

30ml (2 tbsp) hoisin sauce

2.5ml (½ tsp) garlic finely chopped

2.5ml (½ tsp) ginger, finely grated

2.5ml (½ tsp) chillies, finely chopped

200g hokkien noodles

125ml (½ cup / 70g) peas

salt and pepper

2 (300g) chicken breasts, grilled

1 (25g) spring onion, thinly sliced

2.5ml (½ tsp) sesame seeds

handful basil leaves

Combine the stock, nut spread, hoisin sauce, garlic, ginger and chillies in a small pot over medium heat and simmer, 2 minutes. Add the noodles and peas and simmer until tender, 2-4 minutes. Season it to taste. Divide the broth between the serving bowls and top each portion with some sliced chicken, spring onions, sesame seeds and basil leaves.

TIP: Hokkien noodles can be found at some supermarkets and at your local Asian supermarket. If unavailable, simply replace it with rice or egg noodles.