Pho Recipe Kit Recipe

About this recipe

Enjoy a hearty and flavorful bowl of noodle soup with our Chicken Noodle Soup Recipe Kit, a simplified take on a comforting classic. This kit features tender chicken breast slices marinated in ginger garlic paste, soy sauce, and black pepper, paired with Hakka noodles and fresh vegetables like cabbage and spring onions. While not a traditional pho, this recipe offers an easy way to enjoy bold, savory flavors with accessible ingredients. Start by marinating the chicken to infuse it with rich flavor, then cook the Hakka noodles until just tender, tossing them with a bit of oil to prevent sticking. Simmer the chicken broth with a touch of black pepper to create a warm, aromatic base. To assemble, layer the noodles, marinated chicken, and fresh vegetables in a bowl, then pour the hot broth over the top for a satisfying meal. Garnish with fresh herbs or a sprinkle of black pepper for added freshness. Perfect for a cozy night in, this recipe is a simple yet delicious twist on a classic noodle soup that’s easy to prepare and sure to please. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 500 g Chicken Broth
• - Hakka Noodles Veg
• - Chicken Breast Slices
• 1 pc (approx. 500 g to 800 g) Cabbage
• 1 l Refined Soyabean Oil
• 80 g Soya Sauce
• 25 g Ginger Garlic Paste
• 100 g Black Pepper Powder

Instructions

1. 1. Marinate the chicken breast slices with ginger garlic paste, soy sauce, and a pinch of black pepper powder. Let it rest for at least 20 minutes to absorb the flavors.
2. 2. Bring a large pot of salted water to a boil. Add the Hakka noodles and cook until al dente (about 3-4 minutes). Drain the noodles and toss them with 1 teaspoon of Champion oil to prevent sticking. Set aside.
3. 3. Heat the chicken broth in a saucepan over medium heat. Add table salt and a pinch of black pepper powder. Let it simmer for 5-7 minutes to develop the flavors. Keep warm.
4. 4. In a skillet, heat 1 tablespoon of Champion oil over medium-high heat. Add the marinated chicken slices and fry until golden brown and cooked through, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
5. 5. In the same skillet, add another teaspoon of Champion oil if needed. Sauté the cabbage and the white parts of the spring onion for 2 minutes, or until slightly softened but still crisp. Remove from heat.
6. 6. Assemble the pho bowl: Place the boiled noodles in a serving bowl. Layer the sautéed cabbage and spring onion whites on top, followed by the fried chicken slices.
7. 7. Pour the hot chicken broth over the assembled ingredients in the bowl.
8. 8. Garnish with fresh mint leaves and the green parts of the spring onion. Serve immediately.