Hot and sour chicken noodle soup

A medley of vegetables adds colour and crunch to Ching-He Huangs warming noodle dish
By Ching-He Huang
Hot and sour chicken noodle soup
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


For the soup

  • 1 tbsp groundnut oil
  • 2 ½ 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


1. For the soup: heat the oil in a wok and fry the ginger and mushrooms for 2-3 minutes, or until softened. Add the chilli, rice wine or dry sherry, stock, bamboo shoots, soy sauces, vinegar and pepper. Bring to the boil, add the corn flour paste and stir until thickened. Reduce heat and warm through.

2. For the noodle base: layer the noodles, bean sprouts, sweetcorn and spring onion in a serving bowl. Top with the chicken, then spoon the soup over the ingredients. Give the bowl a stir and serve immediately.

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