Quick & easy hot-and-sour chicken noodle soup

Name: Quick & easy hot-and-sour chicken noodle soup
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 2
Cuisine: Global
Ingredients: 140 grams dried wholewheat noodle; 1 Tbsp groundnut oil; 2 Tbsps grated ginger; 1 medium red chilli, deseeded and finely chopped; 4 smalls skinless, boneless chicken thighs, chopped into small chunks; 1 Tbsp Shaohsing rice wine; 700 milliliters hot vegetable stock; 4 chestnut mushrooms, sliced; 1 teaspoon dark soy sauce; 2 Tbsps light soy sauce; 2 Tbsps rice vinegar; 1 Tbsp cornflour mixed with 2 tbsp cold water to make a paste; 1 handful beansprouts; 2 spring onions, sliced

Quick & easy hot-and-sour chicken noodle soup could be just the dairy free recipe you've been looking for. This recipe covers 35% of your daily requirements of vitamins and minerals. This recipe serves 2. One serving contains 674 calories, 57g of protein, and 17g of fat. It can be enjoyed any time, but it is especially good for Autumn. If you have soy sauce, groundnut oil, beansprouts, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 40 minutes. Plenty of people really liked this main course. Quick and Easy Chinese Hot and Sour Soup, Hot-and-Sour Chicken Noodle Soup, and Hot and sour noodle soup are very similar to this recipe.

Instructions

Bring a small pan of water to the boil and cook the noodles following pack instructions.

Ingredients you will need

Pasta

Water

Equipment you will use

Frying Pan

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.

Ingredients you will need

Water

Cooking Oil

Equipment you will use

Bowl

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.

Ingredients you will need

Chili Pepper

Ginger

Cooking Oil

Equipment you will use

Wok

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.

Ingredients you will need

Rice Wine

Meat

Add the vegetable stock, bring to a simmer, then add the mushrooms. Season with the dark soy, light soy and rice vinegar.

Ingredients you will need

Vegetable Stock

Rice Vinegar

Mushrooms

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.

Ingredients you will need

Spring Onions

Bean Sprouts

Corn Starch

Pasta

Soup

Equipment you will use

Ladle

Serve immediately, scattered with the remaining spring onions.

Ingredients you will need

Spring Onions

Equipment

Ingredients

Servings:

140grams

dried wholewheat noodle 1Tbsp

groundnut oil 2Tbsps

grated ginger 1medium

red chilli, deseeded and finely chopped 4smalls

skinless, boneless chicken thighs, chopped into small chunks 1Tbsp

Shaohsing rice wine 700milliliters

hot vegetable stock 4

chestnut mushrooms, sliced 1teaspoon

dark soy sauce 2Tbsps

light soy sauce 2Tbsps

rice vinegar 1Tbsp

cornflour mixed with 2 tbsp cold water to make a paste 1handful

beansprouts 2

spring onions, sliced

Recommended wine: Sauvignon Blanc, Albarino, Unoaked Chardonnay

Sauvignon Blanc, Albarino, and Unoaked Chardonnay are great choices for Chicken Noodle Soup. Unoaked or slightly oaked chardonnay works well with your standard chicken noodle soup. If you have a very herby broth, try a Sauvignon Blanc. If you're adding lemon, opt for an Albariño. One wine you could try is Terra Vega Sauvignon Blanc (OU Kosher). It has 4.2 out of 5 stars and a bottle costs about 11 dollars.