Hot and sour chicken noodle soup
By: From: Market Kitchen
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Ingredients
For the soup
- 1 tbsp groundnut oil
- 2 ½ cm piece fresh root ginger, peeled and thinly sliced
- 2 handfuls sliced shiitake mushrooms
- 1 red chilli, seeds removed and finely chopped
- 1 tbsp Shaoxing rice wine or dry sherry
- 700 ml vegetable stock
- 220 g canned bamboo shoots, drained and rinsed
- 1 tbsp light soy sauce
- dark soy sauce
- 1 tbsp Chinese black rice vinegar or balsamic vinegar
- pinches ground white pepper
- 1 tsp cornflour, mixed with 2 tbsp cold water
For the noodle base
- 200 g cooked egg noodles
- 2 small handfuls bean sprouts
- 8 baby sweetcorn, sliced
- 1 spring onion, sliced
- 100 g cooked chicken, shredded
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Method
1. For the soup: heat the oil in a wok and fry the ginger and mushrooms for 2-3 minutes, or until softened. Add the chilli, rice wine or dry sherry, stock, bamboo shoots, soy sauces, vinegar and pepper. Bring to the boil, add the corn flour paste and stir until thickened. Reduce heat and warm through.2. For the noodle base: layer the noodles, bean sprouts, sweetcorn and spring onion in a serving bowl. Top with the chicken, then spoon the soup over the ingredients. Give the bowl a stir and serve immediately.
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Latest Comment
Adapted the above as to what I had in the cupboards...didn't have any of the veg but had ginger and mushrooms, used garlic and caribbean seasoning and pasted lemongrass. Plus ready-made chicken stock pouch. Result was delicous and threw in some peppery salad leaves at the end. Spot on for a filling luch before hubby drove south for a few hours.
very easy to make and tastes wonderful I used prawns instead of chicken and also added lily buds and a egg
Very Nice and simple