Recipes
Hot & sour chicken noodle soup
Make your own version of this classic Chinese restaurant favourite.
Make your own version of this classic Chinese restaurant favourite.
(11 votes)
Cook: 30 Mins
Serves: 4
Price: £1.85 per serving
Nutritional Information
Each 484g serving contains
Energy
1975kj
472kcal
1975kj
472kcal
24%
Fat
14.2g
14.2g
Low
20%
20%
Saturates
1.9g
1.9g
Low
9%
9%
Sugars
8.5g
8.5g
Low
9%
9%
Salt
2.4g
2.4g
High
40%
40%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
408kj/98kcal
Typical energy values per 100g:
408kj/98kcal
Ingredients
85g Asda Egg Noodles
3 tbsp sunflower oil
2 skinless chicken breast fillets, cut into bite-size pieces
2 tsp grated fresh root ginger
1-2 red chillies, de-seeded and finely chopped
2 spring onions, trimmed and sliced
75g pack Asda Extra Special Shiitake Mushrooms, sliced
1 red pepper, de-seeded and diced
1 pack Asda Baby Corn and Sugar Snaps, sliced
750ml hot chicken stock
1 tbsp Asda Soy Sauce
2 tbsp balsamic vinegar
1 level tbsp cornflour
Method
1
Cook the noodles to packet instructions and set aside.
2
Heat half the oil in a pan and gently fry the chicken. Remove and set aside. Add the rest of the oil to the pan and gently fry the ginger, chillies and spring onions, stirring for 2 minutes. Add the mushrooms and pepper and cook for a further 3 minutes.
3
Return the chicken to the pan and add the corn and sugar snaps, stock and soy sauce. Simmer for 10 minutes. Add the noodles and vinegar, and heat.
4
Mix the cornflour with a little water until smooth, stir in and simmer for 2 minutes.