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Noodle soup in bowl with sauce in dish on board with chopsticks

Chinese chicken noodle soup with peanut sauce

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Cook an exotic yet easy chicken noodle soup and liven it up with a spicy peanut sauce – ideal for busy weekdays. It's low-calorie, with two of your 5-a-day

Nutrition: per serving
low inkcal434


  • 1 tbsp sunflower oil
  • 4 skinless boneless chicken thighs
  • 1 garlic clove , crushed
  • 1 thumb-sized piece ginger , grated
  • 500ml chicken stock
  • 1 tsp soy sauce
  • ½ hispi cabbage , finely sliced
  • 150g mushrooms
  • 150g straight to wok noodles (we used udon)

For the peanut sauce

  • 1 tbsp peanut butter
  • 1 tsp soy sauce
  • 1 tsp honey
  • sriracha or other chilli sauce (optional), to serve


  • STEP 1

    Heat the oil in a saucepan over a medium heat, add the chicken and brown a little, so around 2-3 mins, then add the garlic and ginger and stir to coat the chicken. Fry for a further minute, then pour in the chicken stock and soy, bring to the boil, then reduce to a simmer. Cover with a lid and leave to gently bubble for 25-30 mins until the chicken is tender and pulls apart.

  • STEP 2

    Meanwhile, mix the sauce ingredients with a splash of water. When the chicken is ready, lift it out with a slotted spoon and use two forks to shred it on a plate. Add the cabbage, mushrooms and noodles to the pan, turn up the heat, then stir in the chicken, add a dash of sriracha, if using, and ladle into bowls. Top with a drizzle of the peanut sauce and serve.

Goes well with

Recipe from Good Food magazine, March 2018

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A star rating of 5 out of 5.9 ratings

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