Description

Kcal: 248kcal Protein: 30.1 g Carbohydrates: 28.4g Fat: 6.1g Light, comforting, and deeply warming, this delicate noodle soup pairs translucent sotanghon noodles with lean chicken breast fillet in a savory garlic broth finished with fluffy egg ribbons. It delivers a lean dose of high-quality protein alongside easily digestible carbohydrates, providing a clean, low-calorie meal that soothes the palate while supporting muscle recovery.

Ingredients

• 1 small coil (30g) sotanghon noodles
• 100g chicken breast fillet
• 1 large (50g) egg, beaten
• 2 cups water
• 1 clove garlic, minced
• 1/3 cup (30g) carrots, thinly sliced
• 2 teaspoons (10ml) fish sauce
• black pepper, as needed
• 1 tablespoon (5g) spring onion

Directions

1. 1
   Place the sotanghon noodles in a small bowl of warm water to soak and soften for about 3 to 5 minutes, then drain and set aside.
2. 2
   In a small pot over medium heat, bring the 2 cups of water to a boil, then add the minced garlic, thinly sliced chicken breast fillet, and carrots. Cook for about 3 to 5 minutes until the chicken is completely cooked through.
3. 3
   Lower the heat to a gentle simmer and stir in the softened sotanghon noodles and fish sauce.
4. 4
   Slowly pour the beaten egg into the simmering broth in a steady stream while stirring the soup in a gentle, circular motion to create fine egg ribbons.
5. 5
   Season with black pepper, top with spring onions as needed, remove from heat, and serve hot.