Quick hot and sour noodle soup
Make your own version of this Chinese hot and sour noodle soup. It's a generous main course with noodles and chicken.
Ingredients
- Vegetable oil15 ml
- Shaoxing rice wine30 ml
- Vegetable stock500 ml
- Soy Sauce60 ml
- Balsamic vinegar30 ml
Instructions
3 steps- 1
For the soup base, heat the oil in a wok, then fry the ginger and shiitake mushrooms for 2-3 minutes, or until softened.
- 2
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.
- 3
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.
Nutrition
1 serving ≈ 625 g
Nutrition values are estimates. - means data is unavailable.
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