Quick & easy Chinese chicken noodle soup
This comforting Chinese chicken noodle soup is quick and easy to make, really delicious and wholesome for the whole family. Try it today.
Ingredients
- 900 ml of chicken stock You can add more if you need to
- 1 cm piece of fresh ginger grated
- 2 cloves of garlic minced
- 2 tbsps of oyster sauce
- 1 tbsp of dark soy sauce
- 1 tbsp of light soy sauce
- 1 tsp Shaoxing wine [or mirin]
- 300 g of cooked chicken sliced
- 200 g of pak choi leaves sliced
- 150 g of mushrooms sliced
- 3 spring onions finely sliced
- 350 g of fine egg noodles
Instructions
- Cook your noodles according to the packet instructions and put them to one side. Or see note below.
- In a large saucepan, add the chicken stock, oyster sauce, soy sauce, Shaoxing wine, ginger and garlic - and simmer gently for around 15 minutes to let the ginger and garlic infuse.
- Then add the chicken, noodles, spring onions, pak choi and mushrooms and make sure the ingredients are well combined. Continue to simmer for another 5-8 minutes.
- Serve in bowls, with plenty of soup ladled over the noodles, chicken and vegetables. Sprinkle over some spring onions before serving.
- You can also drizzle over some chilli sauce to give the noodles an extra fiery hit.
Notes
Notes: I like to pre-cook the noodles before adding them to the soup as I don't like them to become too wet and then mushy. However, if you're short on time, you can add the noodles and cook them along with the stock. You may need to add more water - as the noodles will soak in the soup.
Nutrition
Calories: 336kcal