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 ( inch) lengths
  • 250 g (9 oz) fresh rice noodle sheets, cut into 2 cm (¾ inch) wide strips
  • 1 litre (35 fl oz/4 cups) fresh chicken stock
  • 2 tablespoons oyster sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon fish sauce
  • 2 slices of peeled ginger, cut into julienne
  • 1 spring onion (scallion), finely sliced
  • a pinch of freshly ground white pepper
  • ¼ teaspoon sesame oil


    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 pour over the noodles and asparagus. Sprinkle with the spring onion and pepper and drizzle with sesame oil. Ladle into individual bowls to serve.