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

Chinese chicken noodle soup with peanut sauce

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(3 ratings)

Prep: 15 mins Cook: 30 mins

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 and extra info

Nutrition: per serving

  • kcal434
  • fat14g
  • saturates3g
  • carbs25g
  • sugars7g
  • fibre6g
  • protein48g
  • salt1.9g
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Ingredients

  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 4 skinless boneless chicken thighs
  • 1 garlic clove, crushed
  • 1 thumb-sized piece ginger, grated
    Ginger

    Ginger

    jin-jer

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

  • 500ml chicken stock
  • 1 tsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

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

  • ½ hispi cabbage, finely sliced
  • 150g mushrooms
    Mushroom

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 150g straight to wok noodles (we used udon)

For the peanut sauce

  • 1 tbsp peanut butter

    Peanut butter

    pee-nut butt-ah

    Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…

  • 1 tsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

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

  • 1 tsp honey
    Honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • sriracha or other chilli sauce (optional), to serve

Method

  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.

  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.

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