Quick & Easy Hot-and-Sour Chicken Noodle Soup Recipe

Introduction

This quick and easy hot-and-sour chicken noodle soup is a comforting bowl of bold flavors and satisfying textures. Perfect for a speedy lunch or dinner, it combines tender chicken, tangy broth, and fresh vegetables for a deliciously warming meal.

Ingredients

• 140g dried wholewheat noodles
• 1 tbsp groundnut oil
• 2 tbsp grated ginger
• 1 medium red chilli, deseeded and finely chopped
• 4 skinless, boneless chicken thighs, chopped into small chunks
• 1 tbsp Shaohsing rice wine
• 700ml hot vegetable stock
• 4 chestnut mushrooms, sliced
• 1 tsp dark soy sauce
• 2 tbsp light soy sauce
• 2 tbsp rice vinegar
• 1 tbsp cornflour mixed with 2 tbsp cold water to make a paste
• 1 handful beansprouts
• 2 spring onions, sliced

Instructions

1. Step 1: Bring a small pan of water to the boil and cook the noodles according to the pack instructions. Drain and rinse under cold running water to stop them cooking further. Drizzle a little oil over the noodles to prevent sticking, then divide them between two deep bowls.
2. Step 2: Heat a wok over high heat and add the groundnut oil. When the oil begins to smoke, add the grated ginger and chopped chilli, stir-frying for a few seconds until fragrant.
3. Step 3: Add the chopped chicken thighs to the wok and stir-fry for 2 minutes until they start to brown. Pour in the Shaohsing rice wine and cook for an additional 3 minutes to enhance the flavor.
4. Step 4: Add the hot vegetable stock to the wok and bring it to a simmer. Then add the sliced chestnut mushrooms and season the soup with the dark soy sauce, light soy sauce, and rice vinegar.
5. Step 5: Once the soup is simmering again, stir in the cornflour paste to thicken the broth. Keep stirring until the soup thickens slightly.
6. Step 6: Stir in the beansprouts and most of the sliced spring onions. Ladle the hot soup over the noodles in each bowl and serve immediately, garnished with the remaining spring onions.

Tips & Variations

• For extra heat, leave the seeds in the red chilli or add a splash of chili oil before serving.
• Substitute chicken thighs with firm tofu for a vegetarian version.
• If Shaohsing rice wine is unavailable, dry sherry can be used as a substitute.
• Adjust the quantity of soy sauce and vinegar to suit your taste for saltiness and sourness.

Storage

Store any leftover soup and noodles separately in airtight containers in the refrigerator for up to 2 days. Reheat the soup gently on the stove until hot and warm the noodles briefly in hot water before serving to maintain their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles?

Yes, you can use rice noodles, egg noodles, or any preferred type of noodles. Just adjust cooking times accordingly.

What if I don’t have Shaohsing rice wine?

Dry sherry or a mild white wine can be a good substitute, adding similar flavor depth to the dish.

Quick & Easy Hot-and-Sour Chicken Noodle Soup Recipe

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★★★★★

4.6 from 56 reviews

• Author: Hailey
• Total Time: 25 minutes
• Yield: 2 servings 1x

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Description

A quick and easy hot-and-sour chicken noodle soup featuring wholewheat noodles, tender chicken thighs, fresh ginger, and a blend of soy sauces and vinegar, delivering a comforting and flavorful meal perfect for any day.

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Ingredients

Scale 1x2x3x

Noodles

• 140g dried wholewheat noodles

Soup

• 1 tbsp groundnut oil
• 2 tbsp grated ginger
• 1 medium red chilli, deseeded and finely chopped
• 4 skinless, boneless chicken thighs, chopped into small chunks
• 1 tbsp Shaohsing rice wine
• 700ml hot vegetable stock
• 4 chestnut mushrooms, sliced
• 1 tsp dark soy sauce
• 2 tbsp light soy sauce
• 2 tbsp rice vinegar
• 1 tbsp cornflour mixed with 2 tbsp cold water to make a paste
• 1 handful beansprouts
• 2 spring onions, sliced

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Instructions

1. Cook the noodles: Bring a small pan of water to the boil and cook the wholewheat noodles following the package instructions. Once cooked, drain and rinse under cold running water to stop further cooking. Drizzle over a little groundnut oil to prevent them sticking together, then divide the noodles between 2 deep bowls.
2. Prepare the stir-fry base: Heat a wok over high heat and add the groundnut oil. When the oil starts to smoke, add the grated ginger and finely chopped red chilli, stir-frying for a few seconds to release their flavors.
3. Cook the chicken: Add the chopped chicken thighs to the wok and stir-fry for 2 minutes until the meat starts to brown. Then add the Shaohsing rice wine and continue cooking for another 3 minutes to allow the chicken to absorb the flavor and cook through.
4. Build the soup: Pour in the hot vegetable stock and bring the mixture to a simmer. Add the sliced chestnut mushrooms then season the soup with dark soy sauce, light soy sauce, and rice vinegar to achieve the signature hot-and-sour balance.
5. Thicken the soup: Once simmering again, stir in the cornflour paste made by mixing cornflour with cold water. Continue to simmer and stir until the soup thickens to your desired consistency.
6. Add fresh veggies and finish: Stir in the beansprouts and most of the sliced spring onions. Then ladle the thickened soup over the prepared noodles. Garnish with the remaining spring onions and serve immediately for a warming, flavorful meal.

Notes

• Wholewheat noodles add extra fiber; you can substitute with rice noodles for a gluten-free option.
• Adjust the amount of chilli based on your preferred spice level.
• If Shaohsing rice wine is unavailable, dry sherry or mirin can be used as substitutes.
• To keep noodles from sticking, tossing with a little oil after rinsing is important.
• For a vegetarian version, substitute chicken with tofu and use vegetable stock.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Soup
• Method: Stir-frying
• Cuisine: Chinese

Keywords: hot-and-sour chicken soup, Chinese chicken noodle soup, quick chicken noodle soup, wholewheat noodles, stir-fry soup