Quick & easy hot-and-sour chicken noodle soup

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• Beth

  05 April 2010

  Beth rated and commented on this recipe

  

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

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• breadboy

  13 February 2011

  breadboy rated and commented on this recipe

  

  easy and tasty

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• Re Morrill

  16 February 2011

  Re Morrill rated and commented on this recipe

  

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

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• Lozzers

  18 May 2011

  Lozzers rated and commented on this recipe

  

  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!

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• biggysmith

  31 July 2011

  biggysmith rated and commented on this recipe

  

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

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• messyjessie86

  18 August 2011

  messyjessie86 rated and commented on this recipe

  

  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.

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• Marcus

  27 October 2011

  Marcus rated this recipe

  

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• Adhesh

  21 February 2012

  Adhesh rated and commented on this recipe

  

  This surely looks fun! From Maggi.... it�s a must watch people- https://www.facebook.com/IndiaMaggi

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• Claire

  04 November 2012

  Claire rated and commented on this recipe

  

  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

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• Dave Dyer

  28 December 2012

  Dave Dyer rated and commented on this recipe

  

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

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• Jean

  14 March 2013

  Jean commented on this recipe

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

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• chefinthemaking:)

  25 March 2013

  chefinthemaking:) commented on this recipe

  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!! :)

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Ingredients

• 140g dried wholewheat noodles
• 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

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 25 mins

Cook 15 mins

Ingredients

• 140g dried wholewheat noodles
• 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

PER SERVING

407 kcalories, protein 42g, carbohydrate 33g, fat 12 g, saturated fat 3g, fibre 5g, sugar 6g, salt 5.1 g

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