One-pot Chinese chicken noodle soup
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One-pot Chinese chicken noodle soup

By Tom Kerridge

Cook a Chinese-inspired chicken noodle soup in just over half-an-hour for a hearty dinner. Using pickled ginger and leftover roast chicken makes it special

  • Prep:10 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 265
  • fat 4g
  • saturates 1g
  • carbs 30g
  • sugars 7g
  • fibre 5g
  • protein 19g
  • salt 1.8g

Ingredients

  • 1 tbsp honey
  • 3 tbsp dark soy
  • 1 red chilli, sliced
  • 1l chicken stock (ideally from our pot-roast recipe)
  • 80g leftover roast chicken (optional)
  • 20g pickled pink ginger or normal ginger, peeled and finely sliced
  • ½ Chinese cabbage, shredded
  • 300g pouch straight-to-wok thick noodles
  • 4 spring onions, sliced

Method

  1. Drizzle the honey over the base of a large saucepan and bubble briefly to a caramel, then splash in the soy, bubble, add half the chilli and the chicken stock and simmer for 5 mins.

  2. Add the chicken, if using, and ginger, and simmer for another 5 mins. Stir in the cabbage and noodles and cook until just wilted and the noodles have heated through. Ladle into bowls and sprinkle over the remaining chilli and the spring onions.

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