© 2017 Ching He Huang. All rights reserved.

Chicken And Shitake Mushroom Noodle Soup

  1. Serves : 2 - 4
  2. Preparation time 10 Minutes
  3. 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

Source from

Ching He Huang Web Site

About the recipe

main courses

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
  • Shaohsing 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.
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
  • Shaohsing 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)