Quick Hot And Sour Noodle Soup
This recipe combines aromatic flavors and textures to create a delightful noodle soup experience. The soup base is infused with the earthy richness of shiitake mushrooms and a kick of spice from red chilli, while the combination of tender chicken and crunchy vegetables adds a satisfying element to the dish. Layered with fragrant ginger and finished with a hearty pour of the flavorful broth, this noodle pot is a comforting and tasty option for a quick meal.
— Constant Cookbook
Ingredients
- 1 tbsp groundnut oil
- 2.5cm/1in piece fresh root ginger
- 2 handfuls fresh shiitake mushrooms
- 1 red chilli
- 1 tbsp Shaoxing rice wine or dry sherry
- 700ml/1 pint 5fl oz vegetable stock
- 220g/8oz canned bamboo shoots
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp Chinese black rice vinegar or balsamic vinegar
- pinch ground white pepper
- 1 tbsp cornflour
- 200g/7oz cooked egg noodles
- 2 small handfuls beansprouts
- 8 baby sweetcorn
- 1 spring onion
- 100g/3½oz cooked chicken
Instructions
- For the soup base, heat the oil in a wok, then fry the ginger and shiitake mushrooms for 2-3 minutes, or until softened.
- Add the chilli, Shaoxing rice wine, vegetable stock, bamboo shoots and the seasonings. Bring to the boil, then add with the cornflour paste, stirring well, until thickened. Keep warm over a low heat.
- For the noodle pot, layer the cooked egg noodles, beansprouts, sliced baby corn and spring onions in a plastic pot or serving bowl. Top with shredded chicken, then spoon the soup over the ingredients. Give the noodle pot or bowl a good stir and serve immediately.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 2
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