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Malaysian Recipe : Chicken and Vegetable Noodle Soup

This is a one-dish meal.

Serves 1 to 2


  • ½ piece (about 50g) dried meehoon (rice vermicelli)
  • 1 tsp vegetable oil
  • 2 cloves garlic, finely chopped
  • 1 chicken breast, boned, skinned and sliced
  • 1 inch piece young root ginger, thinly sliced
  • 2 cups water
  • 4 dried Chinese mushrooms (presoaked) or 6 to 8 fresh abalone mushrooms
  • 2 leaves Chinese cabbage, sliced
  • 4 to 5 stalks spinach, plucked into 2 inches length
  • Salt and pepper to taste


  1. Soak rice vermicelli in cold water to soften (about 5 minutes). Drain and set aside.
  2. Heat oil in a saucepan and fry garlic until lightly brown.
  3. Add chicken slices and fry for a few minutes until firm.
  4. Add mushrooms, cabbage, season lightly with salt and pepper. Add ginger slices and water. Allow soup to simmer gently for 15 minutes after it has come to boil.
  5. Add meehoon and spinach and boil for 1 minute until meehoon is soft. Serve hot.

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Last Modified: 11/28/11.