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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
