Quick & easy hot-and-sour chicken noodle soup

By katie123

0 shares Share on Facebook Share on Twitter Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 3.4/5 (86 Votes)

Quick & easy hot-and-sour chicken noodle soup

0 Picture

Noodle Soup

Chicken Noodle Soup For The Soul

Ingredients

140g dried wholewheat noodles
1 tbsp groundnut oil
2 tbsp grated ginger
1 medium red chilli, deseeded and finely chopped
4 skinless, boneless chicken thighs, chopped into small chunks
1 tbsp Shaohsing rice wine
700ml hot vegetable stock
4 chestnut mushrooms, sliced
1 tsp dark soy sauce
2 tbsp light soy sauce
2 tbsp rice vinegar
1 tbsp cornflour mixed with 2 tbsp cold water to make a paste
1 handful beansprouts
2 spring onions, sliced

Details

servings 2
Level of difficulty Easy
Preparation time 25mins
Cooking time 15mins
Cost Average budget

Preparation

Step 1

Bring a small pan of water to the boil and cook the noodles following pack instructions. Drain, rinse under cold running water to stop them cooking further, then drizzle over a little oil to prevent them sticking together. Divide between 2 deep bowls.

Step 2

Heat a wok over high heat and add the rest of the oil. When it starts to smoke, add the ginger and chilli, then stir-fry for a few secs. Add the chicken and stir-fry for 2 mins. As the meat starts to turn brown, add the rice wine and cook for 3 mins more. Add the vegetable stock, bring to a simmer, then add the mushrooms. Season with the dark soy, light soy and rice vinegar.

Step 3

Bring back to a simmer, then add the cornflour paste. Simmer and stir until thickened. Stir in the beansprouts and most of the spring onions, then ladle the soup over the noodles. Serve immediately, scattered with the remaining spring onions.