Noodle recipe for 2 people, takes only 15 mins; recipe has noodle, groundnut oil, ginger, red chilli, chicken thigh, rice wine, vegetable stock, chestnut mushroom, soy sauce, soy sauce, rice vinegar, cornflour, beansprout and spring onion.
Quick & easy hot-and-sour chicken noodle soup
Course: Noodle
Servings
2
servings
Prep time
25 mins
Ingredients
- Noodle: 140g dried wholewheat noodle
- Groundnut Oil: 1 tbsp groundnut oil
- Ginger: 2 tbsp grated ginger
- Red Chilli: 1 medium red chilli, deseeded and finely chopped
- Chicken Thigh: 4 skinless, boneless chicken thighs, chopped into small chunks
- Rice Wine: 1 tbsp Shaohsing rice wine
- Vegetable Stock: 700ml hot vegetable stock
- Chestnut Mushroom: 4 chestnut mushrooms, sliced
- Soy Sauce: 1 tsp dark soy sauce
- Rice Vinegar: 2 tbsp rice vinegar
- Cornflour: 1 tbsp cornflour mixed with 2 tbsp cold water to make a paste
- Beansprout: 1 handful beansprouts
- Spring Onion: 2 spring onions, sliced
Directions
- 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.
- 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.
- 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.
