One-pot Chinese chicken noodle soup served in three bowls

One-pot Chinese chicken noodle soup

By Tom Kerridge
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Prep: 10 mins Cook: 15 mins

Easy

Serves 4

Cook a Chinese-inspired chicken noodle soup in just over half-an-hour for a hearty dinner. Using pickled ginger and leftover roast chicken makes it special

Nutrition and extra info

Nutrition: Per serving

  • kcal265
  • fat4g
  • saturates1g
  • carbs30g
  • sugars7g
  • fibre5g
  • protein19g
  • salt1.8g
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Ingredients

  • 1 tbsp honey
    Honey

    Honey

    huh-nee

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

  • 3 tbsp dark soy
  • 1 red chilli, sliced
  • 1l chicken stock (ideally from our pot-roast recipe)
  • 80g leftover roast chicken (optional)
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 20g pickled pink ginger or normal ginger, peeled and finely sliced
  • ½ Chinese cabbage, shredded
  • 300g pouch straight-to-wok thick noodles
  • 4 spring onions, sliced
    Spring onions

    Spring onion

    sp-ring un-yun

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

Method

  1. Drizzle the honey over the base of a large saucepan and bubble briefly to a caramel, then splash in the soy, bubble, add half the chilli and the chicken stock and simmer for 5 mins.

  2. Add the chicken, if using, and ginger, and simmer for another 5 mins. Stir in the cabbage and noodles and cook until just wilted and the noodles have heated through. Ladle into bowls and sprinkle over the remaining chilli and the spring onions.

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