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Quick Hot and Sour Noodle Soup

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

SoupChickenChineseSpicyNoodle

Estimated Nutrition

Per Serving Total
Calories 396.2 kcals 792.4 kcals
Carbohydrates 51.7 grams 103.4 grams
Fat 9.3 grams 18.6 grams
Protein 26.4 grams 52.8 grams
Cook Time
10 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
1
tbsp
Cornflour
mixed with 2 tbsp cold water into a paste
CondimentsSauces
1
tbsp
Light Soy Sauce
1
tbsp
Dark Soy Sauce
1
tbsp
Chinese Black Rice Vinegar
or balsamic vinegar
GrainsCereals
200
g
Egg Noodles
cooked
Liquids
1
tbsp
Shaoxing Rice Wine
or dry sherry
700
ml
Vegetable Stock
Meat
100
g
Chicken
cooked, shredded
NutsSeeds
1
pinch
White Pepper
ground
OilsFats
1
tbsp
Groundnut Oil
Vegetables
2.5
cm
Root Ginger
peeled and thinly sliced
60
g
Shiitake Mushrooms
sliced
1
piece
Red Chilli
de-seeded, finely chopped
220
g
Bamboo Shoots
canned, drained and rinsed
40
g
Beansprouts
8
piece
Baby Sweetcorn
sliced
1
piece
Spring Onion
sliced

Steps

  • Heat oil in a wok and fry ginger and mushrooms for 3 minutes until softened.
  • Add chilli, wine, stock, bamboo shoots, and seasonings to the wok.
  • Bring to a boil and stir in the cornflour paste until the liquid thickens.
  • Layer cooked noodles, beansprouts, corn, and spring onions in serving bowls.
  • Top with shredded chicken and spoon the hot soup over the ingredients.
  • Stir the bowl well and serve immediately.