|

Terms and Conditions

|

© 2017 Ching He Huang. All rights reserved.

Chicken And Shitake Mushroom Noodle Soup

Serves : 2 - 4
Preparation time 10 Minutes
Cooking time 7 Minutes

per serving

Cals

278.00

Protein (g)

20.80

Carbs (g)

27.30

Sugars (g)

3.30

Fat (g)

9.70

Sat Fat (g)

2.00

Fibre (g)

1.80

Sodium (mg)

1280.00

chicken noodle

Source from

Ching He Huang Web Site

share this recipe

About the recipe

A warming meal full of antioxidants perfect for a cold day.

For the stir-fry

Groundnut oil 2 tablespoons
Chicken breast 2, organic, slice into strips
Garlic 2 small cloves, smashed, peeled and roughly chopped
Ginger 1 inch piece of fresh root, peeled and finely grated
Birds eye chilli 1, deseeded and sliced
Shiitake mushrooms 5 fresh, sliced
Baby pak choy 1 large bunch, washed, leaves separated
Spring onion 4 medium, top and tail, slice on the angle into 1 inch pieces
Dried vermicelli rice noodles 100g
Boiling water 1.5 litres
Shaosing rice wine 2 tablespoons, or dry sherry
Low sodium light soy sauce 2 tablespoons
Dark soy sauce 1 tablespoon
Sriracha hot chilli sauce 1 teaspoon
Vegetable bouillon stock powder 1 tablespoon, organic
Toasted sesame oil 1 tablespoon

For the garnish

Dried chilli flakes Few pinches (optional)

Steps

Prepare all the ingredients.
Heat a wok over high heat, add the groundnut oil and give the oil a swirl in the wok to distribute the oil. Then add in the garlic, ginger and chilli and stir-fry for a few seconds. Quickly follow with the chicken slices and give that a good stir for a minute cooking for 1 minute. As the chicken starts to turn opaque, add in the Shaosing rice wine and de-glaze the wok.
Season the chicken with the light soy sauce, dark soy, Sriracha chilli sauce and stir for a few seconds. Then add to the wok the shitake mushrooms, pak choy and spring onions and toss together well.
Pour in 1.5 litres of boiling water from the kettle and bring to the bubble. Add in the vermicelli rice noodles and make sure the noodles are submerged in the water and then bring to the boil cooking for 3 minutes until the noodles have softened and all the ingredients are cooked. Turn the heat to simmer and add the vegetable bouillon powder and stir in. Drizzle in toasted sesame oil and then its ready to serve.

share this recipe

For the stir-fry

Groundnut oil 2 tablespoons
Chicken breast 2, organic, slice into strips
Garlic 2 small cloves, smashed, peeled and roughly chopped
Ginger 1 inch piece of fresh root, peeled and finely grated
Birds eye chilli 1, deseeded and sliced
Shiitake mushrooms 5 fresh, sliced
Baby pak choy 1 large bunch, washed, leaves separated
Spring onion 4 medium, top and tail, slice on the angle into 1 inch pieces
Dried vermicelli rice noodles 100g
Boiling water 1.5 litres
Shaosing rice wine 2 tablespoons, or dry sherry
Low sodium light soy sauce 2 tablespoons
Dark soy sauce 1 tablespoon
Sriracha hot chilli sauce 1 teaspoon
Vegetable bouillon stock powder 1 tablespoon, organic
Toasted sesame oil 1 tablespoon

For the garnish

Dried chilli flakes Few pinches (optional)