Add a twist to our local favourite and voila! Today we’re dishing out minestrone style mee hoon kueh, hands up if you’ve never thought of that. It might not have crossed your mind, but it’s time for it to cross your bowl.

55 mins


4 pax


Adjust Servings
8cups chicken stock
340g Naturel Organic Pasta Sauce (Tomato with Basil)
5g ginger, sliced
4 cloves garlic, peeled
10g red onion, diced
½tbsp salt
2tbsp sugar
500g Naturel Organic Pasta (Penne)
750ml water
2tsp salt
50g chinese cabbage (bok choy)
1 whole chicken breast
½tsp salt
1.5L water
50g ikan bilis
1 ½ cup Naturel Organic Extra Virgin Coconut Oil


Cook the broth
- Place Naturel Organic Pasta Sauce (Tomato with Basil) together with the other ingredients for the broth in a pot of boiling water. Stir occasionally.
- Turn down the heat to medium low and simmer for 20 mins. Set the broth aside.
Prepare toppings & garnishings
- Boil water in another pot. Add the Chinese cabbage into the boiling water and cook for 1 min. To retain its natural crunch, strain and transfer the Chinese cabbage into ice water.
- Add 1.5 litre of water and ½ tsp of salt into a large pot. Then, simmer the chicken breast in the salt water for about 10 mins.
- Remove the cooked chicken breast from the water and set aside to cool. Shred the chicken breast into smaller pieces and set aside.
- Heat up the Naturel Organic Extra Virgin Coconut Oil in a small pan and fry the Ikan bilis till golden and set aside.
Cook pasta
- Add about 750ml of water and 2 tsp of salt in a large pot and bring to a boil. Add Naturel Organic Pasta (Penne) and cook until al-dente.
- Portion the penne in a serving bowl and add enough broth to just cover the penne in the bowl. Then, add the shredded chicken breast and sprinkle the Ikan bilis on the penne.
- Enjoy your warm bowl of minestrone style mee hoon kueh!