Quick & Easy Hot-and-Sour Chicken Noodle Soup Recipe

Introduction

This quick and easy hot-and-sour chicken noodle soup is a comforting meal that bursts with bold flavors. Packed with tender chicken, mushrooms, and a zingy broth, it’s perfect for a cozy weeknight dinner or when you need a satisfying bowl of warmth.

Ingredients

• 140g dried wholewheat noodles
• 1 tbsp groundnut oil
• 2 tbsp grated ginger
• 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
• 2 tbsp light soy sauce
• 2 tbsp rice vinegar
• 1 tbsp cornflour mixed with 2 tbsp cold water to make a paste
• 1 handful beansprouts
• 2 spring onions, sliced

Instructions

1. Step 1: Bring a small pan of water to the boil and cook the noodles according to the package instructions. Drain and rinse under cold running water to stop them cooking further. Drizzle with a little oil to prevent sticking, then divide the noodles between 2 deep bowls.
2. Step 2: Heat a wok over high heat and add the groundnut oil. When the oil starts to smoke, add the grated ginger and chopped red chilli, stir-frying briefly for a few seconds.
3. Step 3: Add the chopped chicken thighs to the wok and stir-fry for 2 minutes until the meat begins to brown.
4. Step 4: Pour in the Shaohsing rice wine and cook for another 3 minutes to let the flavors develop.
5. Step 5: Add the hot vegetable stock and bring to a simmer. Then add the sliced mushrooms and season with dark soy sauce, light soy sauce, and rice vinegar.
6. Step 6: Return to a simmer, then stir in the cornflour paste. Continue stirring and simmering until the soup thickens slightly.
7. Step 7: Stir in the beansprouts and most of the sliced spring onions. Ladle the hot soup over the noodles in the bowls.
8. Step 8: Serve immediately, garnished with the remaining spring onions for a fresh finish.

Tips & Variations

• Substitute chicken thighs with chicken breast if you prefer leaner meat, but keep cooking times short to avoid dryness.
• For extra heat, leave the chilli seeds in or add a splash of chili oil when serving.
• Try swapping wholewheat noodles for rice noodles or egg noodles according to your taste.
• Add a handful of fresh coriander or a squeeze of lime for a bright, fresh flavor.

Storage

Store any leftover soup separately from the noodles in an airtight container in the refrigerator for up to 2 days. Reheat the soup gently on the stove and warm the noodles separately before combining to avoid sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, you can substitute chicken breast for thighs. Just be careful not to overcook the breast meat, as it can become dry. Stir-fry quickly and add to the broth to finish cooking gently.

What can I use if I don’t have Shaohsing rice wine?

If you don’t have Shaohsing rice wine, dry sherry or a mild white wine can be used as a substitute. Alternatively, you can omit it and add a splash of chicken broth for depth.

Quick & Easy Hot-and-Sour Chicken Noodle Soup Recipe

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★★★★★

4.6 from 693 reviews

• Author: Ethan
• Total Time: 25 minutes
• Yield: 2 servings 1x

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Description

This quick and easy hot-and-sour chicken noodle soup combines tender chicken thighs, mushrooms, and wholewheat noodles in a savory, tangy broth infused with ginger, chilli, and soy sauce. Perfect for a comforting weeknight meal, it’s packed with vibrant flavors and a satisfying warmth.

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Ingredients

Scale 1x2x3x

Noodles

• 140g dried wholewheat noodles

Soup

• 1 tbsp groundnut oil
• 2 tbsp grated ginger
• 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
• 2 tbsp light soy sauce
• 2 tbsp rice vinegar
• 1 tbsp cornflour mixed with 2 tbsp cold water to make a paste
• 1 handful beansprouts
• 2 spring onions, sliced

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Instructions

1. Cook Noodles: Bring a small pan of water to a boil and cook the wholewheat noodles according to the packet instructions. Once cooked, drain and rinse with cold running water to prevent overcooking. Drizzle with a little oil to stop the noodles from sticking, then divide between two deep bowls.
2. Prepare Stir-Fry Base: Heat a wok over high heat and add the groundnut oil. When the oil begins to smoke, add the grated ginger and chopped red chilli, stir-frying briefly for a few seconds to release their aromas.
3. Cook Chicken: Add the chopped chicken thighs to the wok and stir-fry for 2 minutes until the meat begins to brown. Pour in the Shaohsing rice wine and continue cooking for another 3 minutes to infuse flavor and cook the chicken through.
4. Add Stock and Mushrooms: Pour in the hot vegetable stock and bring the mixture to a simmer. Add the sliced chestnut mushrooms, then season the broth with dark soy sauce, light soy sauce, and rice vinegar for a balanced hot-and-sour flavor.
5. Thicken Soup: Bring the soup back to a gentle simmer and stir in the cornflour paste. Continue simmering while stirring until the soup thickens slightly to a desirable consistency.
6. Add Vegetables and Serve: Stir in the beansprouts and most of the sliced spring onions into the soup. Ladle the hot soup over the noodles in each bowl and garnish with the remaining spring onions. Serve immediately for the best taste and texture.

Notes

• Deseeding the chilli reduces the heat; leave seeds in if you prefer a spicier soup.
• Shaohsing rice wine can be substituted with dry sherry or a mild cooking wine if unavailable.
• Using wholewheat noodles adds a nuttier flavor and increases fiber content.
• To make this dish gluten-free, substitute soy sauces with tamari or gluten-free soy sauce alternatives.
• Adding fresh cilantro or a squeeze of lime juice before serving can enhance freshness and flavor complexity.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Soup
• Method: Stir-Frying
• Cuisine: Chinese

Keywords: hot and sour chicken soup, Chinese chicken noodle soup, quick chicken soup, healthy noodle soup, stir-fry chicken soup