Chinese Chicken Noodle Soup

When you’ve got the sniffles, is there anything better than a steaming bowl of chicken noodle soup? They say it has healing properties… I’m inclined to agree! 🙂

I adore the chinese version; I could devour a whole pot on my own!

This is one of those dishes I’ve wanted to make for a good while, but never got round to until last week. Looking for a nice recipe, I was annoyed to see they all had pak choi/carrots/red chilli in them. That’s not right! I wanted the kind you get from a takeaway (or certain buffet restaurant), with a clear broth, thin noodles and delicate strips of chicken, decorated with tiny slices of spring onion.

It may not be authentic, but it’s tasty!

So, tasting it in my head, I came up with this:

Ingredients (Serves 4):

2 tbsp sesame oil
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp chinese five spice (or ground mixed spice)
175g chicken (I used breast mini fillet; you can use any type you like)
1.5ltr chicken stock (3 stock cubes)
3 tbsp light soy sauce
3 spring onions, thinly sliced
200g chinese style noodles (medium, thread, rice, your choice…)

First, I fried the garlic, ginger and ground mixed spice in the sesame oil for a few minutes.

I then added the stock and chicken mini fillets, poaching it for 20 minutes.

I took the chicken out and shredded into thin strips.

Check your noodle packet instructions (you might be able to plonk yours straight in), but I soaked mines in boiled water for a few minutes, rinsed with cold water, then added to the soup pot, along with the soy sauce, spring onion and the shredded chicken.