Quick & easy hot-and-sour chicken noodle soup

Quick & easy hot-and-sour chicken noodle soup

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(16 ratings)

Prep: 25 mins Cook: 15 mins


Serves 2
Keep tasting the broth and add as much chilli and rice vinegar as you like to get the right balance of flavours

Nutrition and extra info

Nutrition: per serving

  • kcal407
  • fat12g
  • saturates3g
  • carbs33g
  • sugars6g
  • fibre5g
  • protein42g
  • salt5.1g
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  • 140g dried wholewheat noodle
  • 1 tbsp groundnut oil
  • 2 tbsp grated ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 medium red chilli, deseeded and finely chopped
  • 4 skinless, boneless chicken thigh, chopped into small chunks
  • 1 tbsp Shaohsing rice wine
  • 700ml hot vegetable stock
  • 4 chestnut mushroom, sliced
  • 1 tsp dark soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 2 tbsp light soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 2 tbsp rice vinegar
  • 1 tbsp cornflour mixed with 2 tbsp cold water to make a paste
  • 1 handful beansprouts
  • 2 spring onion, sliced

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…


  1. Bring a small pan of water to the boil and cook the noodles following pack instructions. Drain, rinse under cold running water to stop them cooking further, then drizzle over a little oil to prevent them sticking together. Divide between 2 deep bowls.

  2. Heat a wok over high heat and add the rest of the oil. When it starts to smoke, add the ginger and chilli, then stir-fry for a few secs. Add the chicken and stir-fry for 2 mins. As the meat starts to turn brown, add the rice wine and cook for 3 mins more. Add the vegetable stock, bring to a simmer, then add the mushrooms. Season with the dark soy, light soy and rice vinegar.

  3. Bring back to a simmer, then add the cornflour paste. Simmer and stir until thickened. Stir in the beansprouts and most of the spring onions, then ladle the soup over the noodles. Serve immediately, scattered with the remaining spring onions.

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Comments (18)

ldupuy's picture

Very nice & filling, but really too spicy: next time, I'll half the ginger & chilli. I also halved the chicken and that was perfect.

mandnlee's picture

Fab recipe. Doubled the quantity, also added carrots, peppers and half a cabbage. Served 5 with my 3 teenagers saying they preferred this to a normal stir-fry! On the list of make agains. Thank you.

minuit's picture

This recipe is really good! Quick, easy and tastes great. Lovely flavours but I like it with an extra chilli or two, and a bit more rice vinegar. I made it with rice noodles which worked really well.

jesscalou's picture

Fantastic midweek recipe - quick, easy, healthy and very tasty. I tend to add in red pepper and sugar snap peas. Also very good with rice noodles.

pose83's picture

Quick, easy, healthy, tasty! Don't like mushrooms, so put in baby corn and mange tout. Possibly too much veg and not enough sauce.

aardigman's picture

Hi I like the new site but it will take a while to get used to it. two immediate points iI would like to make are
1 It would seem that my old recipe collection are not available and I need to start collecting again.
2 It appears to me that when I do save a recipe in the new site, I cannot access them again.
It may be that it is staring at me in the face and I need to discover it.

dollie_daydream's picture

Really nice recipe. Had to go to the Chinese supermarket to get the wine though! This is now my husbands favourite so we have it once a week in our house!! :)

jean16's picture

Made this last night with buckwheat noodles...it was amazing. So tasty. Will be a regular meal in our house!

davedyer7's picture

I've made this a few times now and it's great. Easy to make and lovely to eat.

claireyaxley's picture

Really liked this one - and was surprisingly simple to make. I added additional veg (broccoli and baby corn) which worked really well - a recipe well suited to throwing in any leftovers in the fridge! Will be making again - I'm obsessed with noodle soups and this is a new favourite

messyjessie86's picture

Delicious. Couldn't find Chinese rice wine in my local Tesco, so instead I used sake. Used shitake mushrooms instead of chestnut, which worked fab.

biggysmith's picture

I really like the taste of this one, although I'm not a fan of the meatballs. Goes good with shredded chicken.

lozenge's picture

This was absolutely gorgeous, we had it tonight with leftover chicken and home made stock from last night's slow roast chicken (also a winner).
My only note of caution - I wouldn't fry the chillis again, we nearly choked on the fumes! As we make it with leftovers, next time, I;ll omit the stirfry part and chuck everything in the broth.
Quick and tasty, will be a regular on our menu!

irenemorrill's picture

Tasty, easy to make, a great midweeker on a cold and rainy night!!

chopper01's picture

easy and tasty

bethocallaghan's picture

Used left over roast chicken and homemade chicken stock. Very nice.

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