Chicken, Asparagus & Rice Noodle Soup

Preparation info

    • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

A variation on the previous wonton soup with noodles, this version is easy, elegant and perfect for a complete lunch or dinner.


  • ½ roast chicken, skin removed and flesh torn into large pieces
  • 6 green asparagus spears, cut on the diagonal into 3 cm (


Bring the chicken stock to the boil in a large pot. Add the oyster sauce, hoisin, fish sauce and ginger, and simmer for 2 minutes. Meanwhile, blanch the asparagus in a large pot of boiling water, then transfer to a serving bowl. Blanch the noodles in the same pot, then drain immediately and add to the asparagus. Drop the chicken into the stock and stir to heat through, then pou