Quick Hot and Sour Noodle Soup

Make a Chinese restaurant classic as a generous main course with noodles, chicken, ginger, mushrooms, and bamboo shoots.

Soup Chicken Chinese Spicy Noodle

Estimated Nutrition

Calories

396.2

kcal / serving

792.4 kcal total

Carbs

51.7g

per serving

103.4 g total

Fat

9.3g

per serving

18.6 g total

Protein

26.4g

per serving

52.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Cornflour

mixed with 2 tbsp cold water into a paste

CondimentsSauces

tbsp

Light Soy Sauce

tbsp

Dark Soy Sauce

tbsp

Chinese Black Rice Vinegar

or balsamic vinegar

GrainsCereals

200

Egg Noodles

cooked

Liquids

tbsp

Shaoxing Rice Wine

or dry sherry

700

Vegetable Stock

Meat

100

Chicken

cooked, shredded

NutsSeeds

pinch

White Pepper

ground

OilsFats

tbsp

Groundnut Oil

Vegetables

2.5

Root Ginger

peeled and thinly sliced

Shiitake Mushroom

sliced

piece

Red Chilli

de-seeded, finely chopped

220

Bamboo Shoot

canned, drained and rinsed

Beansprout

piece

Baby Sweetcorn

sliced

piece

Spring Onion

sliced

Method

Top with shredded chicken and spoon the hot soup over the ingredients.

Heat oil in a wok and fry ginger and mushrooms for 3 minutes until softened.

Layer cooked noodles, beansprouts, corn, and spring onions in serving bowls.

Bring to a boil and stir in the cornflour paste until the liquid thickens.

Add chilli, wine, stock, bamboo shoots, and seasonings to the wok.

Stir the bowl well and serve immediately.