Quick & easy hot-and-sour chicken noodle soup

Quick & easy hot-and-sour chicken noodle soup

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(24 ratings)

Prep: 25 mins Cook: 15 mins


Serves 2

Keep tasting the broth and add as much chilli and rice vinegar as you like to get the right balance of flavours

Nutrition and extra info

Nutrition: per serving

  • kcal407
  • fat12g
  • saturates3g
  • carbs33g
  • sugars6g
  • fibre5g
  • protein42g
  • salt5.1g
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  • 140g dried wholewheat noodle
  • 1 tbsp groundnut oil
  • 2 tbsp grated ginger



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

  • 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
    Soy sauce

    Soy sauce

    soy sor-s

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

  • 2 tbsp light 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…

  • 2 tbsp rice vinegar
  • 1 tbsp cornflour mixed with 2 tbsp cold water to make a paste
  • 1 handful beansprouts


    been sp-rowts

    The two most common beansprouts are the green-capped mung bean

  • 2 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…


  1. Bring a small pan of water to the boil and cook the noodles following pack instructions. Drain, rinse under cold running water to stop them cooking further, then drizzle over a little oil to prevent them sticking together. Divide between 2 deep bowls.

  2. Heat a wok over high heat and add the rest of the oil. When it starts to smoke, add the ginger and chilli, then stir-fry for a few secs. Add the chicken and stir-fry for 2 mins. As the meat starts to turn brown, add the rice wine and cook for 3 mins more. Add the vegetable stock, bring to a simmer, then add the mushrooms. Season with the dark soy, light soy and rice vinegar.

  3. Bring back to a simmer, then add the cornflour paste. Simmer and stir until thickened. Stir in the beansprouts and most of the spring onions, then ladle the soup over the noodles. Serve immediately, scattered with the remaining spring onions.

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Comments, questions and tips

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26th May, 2018
Made this today using home made chicken stock, perfect stuff for fighting a cold, it’s hot with ginger and chilli.
Claire Hu's picture
Claire Hu
26th Mar, 2018
Delicious and very easy to make. I used chinkiang vinegar and substituted shitake mushrooms for chestnut mushrooms. I also added goji berries and tomato for added flavour and nutrition. Definitely season to taste. Add as much vinegar and Shoaohsing wine as you like. Great, classic Chinese flavours.
22nd Sep, 2016
Will no longer be getting take away hot & sour soup! Super simple to make and tasty. Instead of bean sprouts, added small pieces of tofu and drizzled in 1 egg white to make egg ribbons. Personal preference of extra rice vinegar to bring out the 'sour' more.
13th Feb, 2015
Very nice & filling, but really too spicy: next time, I'll half the ginger & chilli. I also halved the chicken and that was perfect.
17th Jan, 2015
Fab recipe. Doubled the quantity, also added carrots, peppers and half a cabbage. Served 5 with my 3 teenagers saying they preferred this to a normal stir-fry! On the list of make agains. Thank you.
1st Jul, 2014
This recipe is really good! Quick, easy and tastes great. Lovely flavours but I like it with an extra chilli or two, and a bit more rice vinegar. I made it with rice noodles which worked really well.
Easy Recipes
30th Nov, 2013
Yummy looks good, i like chicken thanks Easy Recipes
22nd Oct, 2013
Fantastic midweek recipe - quick, easy, healthy and very tasty. I tend to add in red pepper and sugar snap peas. Also very good with rice noodles.
24th Jun, 2013
Quick, easy, healthy, tasty! Don't like mushrooms, so put in baby corn and mange tout. Possibly too much veg and not enough sauce.
19th Jun, 2013
Hi I like the new site but it will take a while to get used to it. two immediate points iI would like to make are 1 It would seem that my old recipe collection are not available and I need to start collecting again. 2 It appears to me that when I do save a recipe in the new site, I cannot access them again. It may be that it is staring at me in the face and I need to discover it.


Hope Edwards's picture
Hope Edwards
17th Apr, 2019
I’m a young person getting into cooking so please forgive me if this is a silly question - can you reheat this dish?
goodfoodteam's picture
19th Apr, 2019
Thanks for your question. This dish is best served straightaway to ensure the best texture but if you do want to reheat it, we'd recommend doing so without the noodles ie cooking the noodles for each serving.
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