Sesame Ginger Noodle Soup

Sesame Ginger Noodle Soup

Try out this guilt-free and flavourful recipe, made with thin egg noodles that only have 1/2 the carbs. 

Serves 2 



3 cups Our Very Own Chicken Stock
1 1/2 tbsp Chinese Rice wine
1 1/2 tbsp Tamari
2-3 garlic cloves, smashed
1.5cm ginger, sliced into 3 bits
1/2 tsp toasted sesame oil


2 rolls of UPGRAIN® Thin Egg Noodles (Low Carb)
2 bunches of baby bak choy, cut and blanched
200g white mushrooms
150g prawns (or cooked shredded chicken breast)
Serve with lime wedge, sliced chili, sesame seeds & coriander



  1. Bring broth ingredients in a saucepan to boil over high heat with the lid on.
  2. Once boiling, reduce heat to medium-low, and simmer for additional 10 minutes.
  3. In the meantime, prepare your vegetables and protein. Set aside.
  4. Cook the noodles using the instructions printed on the pack and place them in a serving bowl.
  5. Add your toppings and garnishes.
  6. Ladle over soup and serve with cut chili, coriander, lime wedge and sesame seeds. Enjoy!


Recipe and Image Credit: UPGRAIN

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