Heat the stock in a medium-sized sauce pan. Add the rice noodles, chicken, ginger, shallots and 5 spice and slowly simmer for 10-12 minutes with the lid on.
Stir in the vegetables, oyster sauce and sesame oil and cook for another 2 minutes, until the vegetables are tender.
Remove the chicken breast and slice. Pour the soup into a large bowl and top with the sliced chicken, extra shallots and some chilli.
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|Serving Size: 1 Serving (1223g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 145 (19%)|
|Amt Per Serving||% DV|
|Total Fat 16.1g||21 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 115.8mg||36 %|
|Sodium 1731.5mg||60 %|
|Potassium 1594.6mg||42 %|
|Total Carbohydrate 83.9g||25 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 82.6g|
|Protein 61.9g||88 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 749
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