zoom Chilli noodle soup

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Chilli noodle soup

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Chilli noodle soup

    A great way to use up any leftover cooked turkey from Christmas Day

    • Christmas
    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes

    Serves: 2


    750ml chicken or turkey stock
    3cm fresh root ginger, sliced
    1 star anise
    2 red chillies, sliced in half
    2 cloves garlic, whole
    200g cooked turkey (or cooked chicken breast) torn into pieces
    1 large carrot, cut into matchsticks
    100g Brussels sprouts, shredded
    300g pack essential Waitrose Rice Noodles, cooked
    1 lime, cut in half
    2 tbsp roasted, salted peanuts, chopped
    ¼ x 28g fresh coriander, leaves only
    Cooks’ Ingredients Chilli Sauce


    1. Pour the stock into a pan, add the ginger, star anise, red chillies and garlic, bring to a boil, reduce the heat and simmer for 10 minutes.

    2. Remove the ginger, star anise, chillies and garlic, and discard. Add the turkey meat to the stock with the carrot and shredded Brussels and cook for 1-2 minutes.

    3. Divide the noodles between 2 bowls, spoon over the hot flavoured stock, vegetables and turkey. Top with a squeeze of lime, the chopped peanuts, coriander leaves and a little chilli sauce. 

    Your recipe note

    Edit your recipe note


    Average user rating

    3 stars