Pasta
Quick hot and sour noodle soup
Make your own version of this Chinese Quick hot and sour noodle soup. It’s a generous main course with noodles and chicken.
Ingredients
For the soup
- : 1 tbsp groundnut oil
- ginger: 2.5cm/1in piece fresh root ginger, peeled and thinly sliced
- shiitake mushrooms: 2 handfuls fresh shiitake mushrooms, sliced
- chilli: 1 red chilli, de-seeded, finely chopped
- dry sherry: 1 tbsp Shaoxing rice wine or dry sherry
- vegetable stock: 700ml/1 pint 5fl oz vegetable stock
- bamboo shoots: 220g/8oz canned bamboo shoots, drained and rinsed
- soy sauce: 1 tbsp light soy sauce
- soy sauce: 1 tbsp dark soy sauce
- balsamic vinegar: 1 tbsp Chinese black rice vinegar or balsamic vinegar
- white pepper: pinch ground white pepper
- cornflour: 1 tbsp cornflour mixed with 2 tbsp cold water
For the noodle ‘pot’
- noodles: 200g/7oz cooked egg noodles
- beansprouts: 2 small handfuls beansprouts
- baby corn: 8 baby corn, sliced
- spring onion: 1 spring onion, sliced
- chicken: 100g/3½oz cooked chicken, shredded
Method for Quick hot and sour noodle soup
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For the soup base, heat the oil in a wok, then fry the ginger and shiitake mushrooms for 2-3 minutes, or until softened.
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Add the chilli, Shaoxing rice wine, vegetable stock, bamboo shoots and the seasonings. Bring to the boil, then add with the cornflour paste, stirring well, until thickened. Keep warm over a low heat.
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For the noodle pot, layer the cooked egg noodles, beansprouts, sliced baby corn and spring onions in a plastic pot or serving bowl. Top with shredded chicken, then spoon the soup over the ingredients. Give the noodle pot or bowl a good stir and serve immediately.
Quick hot and sour noodle soup