One-pot Chinese chicken noodle soup
By Tom Kerridge
Cook a Chinese-inspired chicken noodle soup in just over half-an-hour for a hearty dinner. Using pickled ginger and leftover roast chicken makes it special
- Prep:10 mins
Cook:15 mins
- Serves 4
- Easy
Nutrition per serving
- kcal 265
- fat 4g
- saturates 1g
- carbs 30g
- sugars 7g
- fibre 5g
- protein 19g
- salt 1.8g
Ingredients
- 1 tbsp honey
- 3 tbsp dark soy
- 1 red chilli, sliced
- 1l chicken stock (ideally from our pot-roast recipe)
- 80g leftover roast chicken (optional)
- 20g pickled pink ginger or normal ginger, peeled and finely sliced
- ½ Chinese cabbage, shredded
- 300g pouch straight-to-wok thick noodles
- 4 spring onions, sliced
Method
Drizzle the honey over the base of a large saucepan and bubble briefly to a caramel, then splash in the soy, bubble, add half the chilli and the chicken stock and simmer for 5 mins.
Add the chicken, if using, and ginger, and simmer for another 5 mins. Stir in the cabbage and noodles and cook until just wilted and the noodles have heated through. Ladle into bowls and sprinkle over the remaining chilli and the spring onions.
