How to Make Hot-and-Sour Chicken Noodle Soup
Chicken noodle soup is a satisfying comfort food that can be served no matter the weather. Give the savory dish a kick and twist by adding a spicy and sour flavor. Here’s a chicken noodle soup recipe that you can easily make at home.
This dish serves two people and cooks for about 15 minutes.
Hot and Sour Chicken Noodle Soup Ingredients
- 150 grams dried whole wheat noodles
- 4 skinless boneless chicken thighs, chopped
- 1 tablespoon oil
- 2 spring onions, sliced
- 2 tablespoon grated ginger
- 1 med finely chopped red chili
- 700ml hot vegetable stock
- 1 tablespoon rice wine
- 1 teaspoon dark soy sauce
- 4 mushrooms, sliced
- 1 handful beansprouts
- 2 tablespoon light soy sauce
- 2 tablespoon rice vinegar
- 1 tablespoon cornflour mixed with 2 tablespoons cold water
- Pour water in a small pan and bring it to a boil.
- Cook the noodles according to pack instructions.
- Drain noodles and rinse under cold running water to prevent them cooking further.
- Drizzle a little oil to the noodles prevent them sticking together.
- Divide the noodles into 2 deep bowls.
- Place skillet over high heat and add the remaining oil.
- Add the ginger and chili once smoke forms.
- Stir-fry for a few seconds.
- Add the chicken bits and stir-fry for 2 minutes.
- When the meat turns brown, pour over the rice wine and cook for 3 minutes more.
- Add in the vegetable stock and allow to simmer.
- Add the mushrooms.
- Season with the light soy, dark soy, and rice vinegar.
- Allow to simmer once again, then add the cornflour paste.
- Simmer and stir until the sauce has thickened.
- Add in the bean sprouts and the spring onions, then pour the soup over the noodles.
- Serve while hot. Garnish with spring onions.