Chinese chicken noodle soup with peanut sauce
Cook an exotic yet easy chicken noodle soup and liven it up with a spicy peanut sauce – ideal for busy weekdays. It's low-calorie, with two of your 5-a-day
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Prep:15 mins
Cook:30 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 434
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fat 14g
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saturates 3g
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carbs 25g
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sugars 7g
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fibre 6g
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protein 48g
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salt 1.9g
Ingredients
- 1 tbsp sunflower oil
- 4 skinless boneless chicken thighs
- 1 garlic clove, crushed
- 1 thumb-sized piece ginger, grated
- 500ml chicken stock
- 1 tsp soy sauce
- ½ hispi cabbage, finely sliced
- 150g mushrooms
- 150g straight to wok noodles (we used udon)
- 1 tbsp peanut butter
- 1 tsp soy sauce
- 1 tsp honey
- sriracha or other chilli sauce (optional), to serve
Method
Heat the oil in a saucepan over a medium heat, add the chicken and brown a little, so around 2-3 mins, then add the garlic and ginger and stir to coat the chicken. Fry for a further minute, then pour in the chicken stock and soy, bring to the boil, then reduce to a simmer. Cover with a lid and leave to gently bubble for 25-30 mins until the chicken is tender and pulls apart.
Meanwhile, mix the sauce ingredients with a splash of water. When the chicken is ready, lift it out with a slotted spoon and use two forks to shred it on a plate. Add the cabbage, mushrooms and noodles to the pan, turn up the heat, then stir in the chicken, add a dash of sriracha, if using, and ladle into bowls. Top with a drizzle of the peanut sauce and serve.
