Chinese Style Noodle Broth with Tiny Chicken Meatballs

This recipe serves:

1 fabulously large portion for 9pp/approx.340kcal


2 as a starter for 4pp/approx.170kcal per portion

You Will Need:

For the Chicken Meatballs:

165g Chicken Breast

3 Spring Onions

1 Clove Garlic

White Pepper

1 Teaspoon Low-Salt Soy Sauce


For the Broth:

One 50g nest Fine Egg Noodles


This is the brand I used. One nest is 4pp/158kcal. Please adjust pp/kcal accordingly if you use a different brand as they vary.

500ml water

4 Mushrooms

White Pepper

1 Tablespoon Low Salt Soy Sauce

1 Tablespoon Shaoxing Rice Wine

To Serve:

2 Spring Onions

Small bunch Fresh Chives

 Black/Garlic Pepper


1 Teaspoon Hot Chilli Sauce

(Any brand)



Start by chopping the garlic and spring onions finely in a food processor.


Slice the chicken into chunky pieces, add to the blender. Chop until very fine. Add a pinch of white pepper and 1 teaspoon of low-salt soy sauce.

Using a medium frying pan, place the noodles into 500ml boiling water. They only take a couple of minutes to cook so now you need to work fast!

Once softened, break up the nest using a fork to separate the noodles.

Take the chicken mixture and form into tiny meatballs using a teaspoon measure.

 With the water at a rolling boil, drop the meatballs straight into the pan, as you make them. Because they are so tiny, they cook very quickly. (About 6-8 minutes)

Now, slice the mushrooms into the pan and add all the seasoning. Shaoxing rice wine is an amazing ingredient that adds so much to this dish, but if you don't have any, just add an extra tablespoon of soy sauce.

Snip more spring onion and some chives onto the top using scissors.

One quick stir and it's ready to serve!

For one large portion, just pile everything into a large serving bowl.

If dividing between two, you will have to count the meatballs and divide evenly, then remove the noodles from the stock before weighing and halving the portion evenly. That way you can be sure that your propoints/kcal are accurate.

(You know I'm a stickler for detail with these things).

Finally, if you like a bit of a kick, dot a tiny amount of hot chilli sauce onto some of the chicken meatballs. 

I always try to buy chilli sauce with a fine nozzle for controlled dispensing....otherwise you can ruin a great dish with a big splodge!

Sprinkle with a little black pepper or garlic-infused black pepper.