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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
