Hot & sour chicken noodle soup

Hot & sour chicken noodle soup

Make your own version of this classic Chinese restaurant favourite.

By , 21 September 2015

(3 votes)

Hot & sour chicken noodle soup
  • 30 Mins
  • Serves: 4
  • Price: £1.85 per serving
Nutritional Info
Each 484g serving contains
  • Energy

    1976KJ

    472KCAL

    24%
  • Fat

    14.2g

    low

    20%
  • Saturates

    1.9g

    low

    9%
  • Sugars

    8.5g

    low

    9%
  • Salt

    2.4g

    high

    40%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 408kJ/98kcal.
Ingredients
  • 85g Asda Egg Noodles
  • 3 tbsp sunflower oil
  • 2 skinless chicken breast fillets, cut into bite-size pieces
  • 2 tsp grated fresh root ginger
  • 1-2 red chillies, de-seeded and finely chopped
  • 2 spring onions, trimmed and sliced
  • 75g pack Asda Extra Special Shiitake Mushrooms, sliced
  • 1 red pepper, de-seeded and diced
  • 1 pack Asda Baby Corn and Sugar Snaps, sliced
  • 750ml hot chicken stock
  • 1 tbsp Asda Soy Sauce
  • 2 tbsp balsamic vinegar
  • 1 level tbsp cornflour
Method
  • Cook the noodles to packet instructions and set aside.

  • Heat half the oil in a pan and gently fry the chicken. Remove and set aside. Add the rest of the oil to the pan and gently fry the ginger, chillies and spring onions, stirring for 2 minutes. Add the mushrooms and pepper and cook for a further 3 minutes.

  • Return the chicken to the pan and add the corn and sugar snaps, stock and soy sauce. Simmer for 10 minutes. Add the noodles and vinegar, and heat.

  • Mix the cornflour with a little water until smooth, stir in and simmer for 2 minutes.