recipes
Hot `n` sour chicken noodle soup
Serves: 2-3
2016-10-03
Ingredients
- 1 tbsp nut oil
- 1 tbsp grated ginger
- 2 cloves garlic, sliced
- 1 small red chilli, finely chopped
- 2 skinless chicken thighs, diced
- 2 tsp rice wine or sherry
- 500ml hot chicken or vegetable stock
- 3 sliced mushrooms
- 6 baby sweet corn, sliced
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp corn flour
- 1 spring onion, sliced
- 3 tbsp bean sprouts
- 60g noodles, boiled
Method
Heat the oil in a wok and quickly fry the ginger, garlic and chilli. Add in the chicken and brown for 3 minutes. Add in the rice wine to evaporate then pour in the hot stock and bring to the boil. Add in the sliced mushrooms, sweet corn, soy sauce and rice vinegar, turn down to a simmer and cook for 4 minutes. When ready to serve, mix the corn flour with 2 tbsp water and mix into the soup to thicken slightly. Add in the bean sprouts and spring onions and warm through. To serve, place the cooked noodles into 2 serving bowls and spoon over the hot `n` sour soup.
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