Hot & sour chicken noodle soup

Hot & sour chicken noodle soup

Make your own version of this classic Chinese restaurant favourite.

By , 21 September 2015
Hot & sour chicken noodle soup
  • Ready in: 30 mins
  • Serves: 4
  • Price: £1.85 per serving
Nutritional Info
Each 484g serving contains
  • Fat low
  • Saturates low
  • Sugars low
  • Salt high
  • Energy 1976KJ 472KCAL
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 408kJ/98kcal.
  • 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
  • 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.