Recipe
Chinese Chicken Noodle Soup
A light but satisfying chicken noodle soup with ginger, garlic, mushrooms and pak choi in a savoury sesame broth.
Ingredients
Method
15 mins prep25 mins cook40 mins total
Heat the oil in a large saucepan over a medium-high heat. Add the chicken and stir-fry for 3–4 minutes, until lightly coloured.
Add the garlic and ginger and cook for 1 minute, stirring constantly.
Pour in the chicken stock and add the soy sauce, Shaoxing wine and sugar. Bring to a gentle simmer and cook for 8 minutes.
Add the carrot and mushrooms and simmer for another 5 minutes, until the chicken is cooked through and the vegetables are tender.
Meanwhile, cook the noodles in a separate pan according to the packet instructions. Drain well and divide between four bowls.
Add the pak choi to the soup and simmer for 2–3 minutes, until just tender.
Remove from the heat and stir in the sesame oil. Season with white pepper and taste before adding any salt.
Ladle the chicken, vegetables and hot broth over the noodles. Finish with the sliced spring onions.
Notes
Chicken thighs stay especially tender, but chicken breast can be used instead.
Add sliced fresh chilli or chilli oil for a hotter soup.
Tenderstem broccoli, mangetout or shredded Chinese cabbage can replace the pak choi.
For maximum convenience, use cooked shredded chicken and add it with the carrot and mushrooms.
Keep leftover noodles separate from the broth so they do not absorb all the liquid.
Refrigerate the broth and noodles separately for up to 2 days. Reheat the broth until piping hot, then add the noodles just before serving.
Contains: Egg and wheat if using standard egg noodles; soya
About this recipe
This clean-tasting bowl is full of tender chicken and vegetables without feeling heavy.
Cooking the noodles separately keeps the broth clear and prevents them becoming stodgy, especially if you are saving portions for later. Add the pak choi at the end so it stays bright and just tender.
