Hot and sour chicken noodle soup
2018-05-01 15:34:28 -
Food & Drink
By Kathryn Wooldridge
The ingredients list may seem like a lot, but this is a simple Chinese inspired dish that’s perfect for these warmer early summer evenings.
140g dried wholewheat noodles
1 tbsp groundnut oil
2 tbsp grated ginger
1 medium red chilli, deseeded and 
   chopped finely
4 skinless, boneless chicken thighs, 
   chopped into small pieces
1 tbsp Shaohsing rice wine
700ml hot vegetable stock
4 chestnut mushrooms, sliced
1 tsp dark soya sauce
1 tsp light soya sauce
2 tbsp rice vinegar
1 tbsp cornflour
2 tbsp cold water
1 handful beansprouts
2 spring onions, sliced
  Bring a small pan of water to a boil and cook the noodles. Drain, rinse under cold water to stop them from cooking further, then drizzle over a little oil to prevent them sticking together. Divide the noodles between two 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 for a few seconds. Add the chicken and stir-fry for 2 minutes. 
  As the meat starts to brown, add the rice wine and cook for 3 minutes more. Add the vegetable stock, bring to a simmer, and then add the mushrooms. Season with both soya sauces and the rice vinegar.
  Bring the broth back to a simmer, and slacken the cornflour with 2 tbsp of cold water to make a paste. Add the paste to the broth and simmer while stirring until thickened. 
  Stir in the beansprouts and the spring onions, then ladle the soup over the noodles and serve.
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