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One-pot Chinese chicken noodle soup served in three bowls

One-pot Chinese chicken noodle soup

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A star rating of 4.8 out of 5.24 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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: Per serving
HighlightNutrientUnit
low inkcal265
low infat4g
saturates1g
carbs30g
sugars7g
fibre5g
protein19g
salt1.8g
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Ingredients

  • 1 tbsp honey
  • 3 tbsp dark soy
  • 1 red chilli , sliced
  • 1l chicken stock
  • 80g leftover roast chicken (optional)
  • 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

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, February 2018

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Overall rating

A star rating of 4.8 out of 5.24 ratings
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