Hot and sour chicken noodle soup

Ingredients

For the soup

  • 1 tbsp groundnut oil
  • 2 cm piece fresh root ginger, peeled and thinly sliced
  • 2 handfuls sliced shiitake mushrooms
  • 1 red chilli, seeds removed and finely chopped
  • 1 tbsp Shaoxing rice wine or dry sherry
  • 700 ml vegetable stock
  • 220 g canned bamboo shoots, drained and rinsed
  • 1 tbsp light soy sauce
  • dark soy sauce
  • 1 tbsp Chinese black rice vinegar or balsamic vinegar
  • pinches ground white pepper
  • 1 tsp cornflour, mixed with 2 tbsp cold water
For the noodle base

  • 200 g cooked egg noodles
  • 2 small handfuls bean sprouts
  • 8 baby sweetcorn, sliced
  • 1 spring onion, sliced
  • 100 g cooked chicken, shredded

Description

A Medley Of Vegetables Adds Colour And Crunch To Ching He Huang’s Warming Noodle Dish

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