I realised I called it Asian Noodle Soup in this video, and then I added in some gochujang to make it Korean inspired. And then I forgot that I added chicken and also bee hoon (vermicelli) and that totally disrupted my production haha.
But, whatever it is, you gotta try this! It is SO SIMPLE TO MAKE!! Best to eat it immediately, but you can always prep it in advanced too for #mealprep, just make sure you store the soup separately from the noodles, and it’s good to last for 2-3 days.
Of course, it’s way better if you make it with your own homemade broth, so if you want to learn how to do it, check out my super lazy person homemade broth here.
Don’t forget, you can always boost nutrition out of meals by adding more protein, like I did in this meal and switching the carbs to more wholegrain versions with this brown rice bee hoon. I took the extra mile by weighing out the chicken and bee hoon in this one so macros below reflects them, although I always encourage you to follow your own macros!
Sooo… give it a try! It’s worth it, I promise!
Makes – 3 meals
Time needed – About 20 minutes
Nutrition information:
The nutrition information below is for one serving with bee hoon and chicken as per portioned in my recipe. It is also a rough guide so apologies in advanced if it’s incorrect – I am not a dietitian or food scientist and I have moved away from calorie counting since 2014, so please do your homework!
Calories: 504, Protein: 38.9g, Carbs: 43.1g, Fats: 27.1g, Sat. Fat: 5g
3-Meal Prep: Mildly Spicy Bee Hoon Noodle Soup with Chicken
Ingredients
- 1 tbsp olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 2 tbsp gochujang or chilli paste
- 2 medium carrots chopped
- 2 stalk celery cut into 1 cm pieces
- 380 g shredded chicken white meat only, from the chicken broth or make your own poached chicken
- 1.2 litres chicken broth from my recipe or store bought
- 300 grams brown rice vermicelli
- 2 bay leaves
- 1 tsp thyme leaves
- 1 tsp ground black pepper
- sprinkle sea salt
- fresh coriander for garnishing
Instructions
- Heat oil in a large pot over medium meat. Add onion and garlic, cook for 2 minutes. Add celery and carrots, cook for 5 minutes until softened, don't let them brown.
- Turn heat up to medium high. Gently pour 1.2l of broth, homemade or store-bought. Top up with water if you so desire.
- Add thyme, bay leaf and pepper. Stir.
- When it starts bubbling, add a little salt to taste. Stir gently and then remove from heat.
- For meal prep: Add the bee hoon, top it off with the chicken and then store the soup separately.
- To serve immediately: Add the bee hoon, top it off with the chicken and pour the broth in and sprinkle fresh coriander! Enjoy!
