Name: Quick & easy hot-and-sour chicken noodle soup
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2
Cuisine: Chinese
Ingredients: 140g dried wholewheat noodle; 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 slurry, (runny paste); 1 handful beansprouts; 2 spring onions sliced

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Quick & easy hot-and-sour chicken noodle soup

Quick & easy hot-and-sour chicken noodle soup

Ching-He Huang

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Serves 2

Easy

Prep: 25 mins

Cook: 15 mins

A star rating of 4.8 out of 5.34 ratingsRate

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Keep tasting the broth and add as much chilli and rice vinegar as you like to get the right balance of flavours

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Ingredients

Nutrition

Units:

MetricUS

140g dried wholewheat noodle
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 slurry, (runny paste)
1 handful beansprouts
2 spring onions

sliced

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Nutrition: per serving

kcal407
fat12g
saturates3g
carbs33g
sugars6g
fibre5g
protein42g
salt5.1g

Method

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.

Recipe from Good Food magazine, April 2010

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A star rating of 4.8 out of 5.34 ratings

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