Asian-Style Chicken Noodle Soup

Asian-Style Chicken Noodle Soup

This easy one-pot soup works well with most vegetables and can be made up to three days in advance. Use the best quality chicken thighs you can afford, as these are the base for the broth, while the meat is shredded up and eaten in the soup.
Serves 4
Total Time
40 Minutes
1-2 tbsp of sesame oil
6 skin-on, bone-in chicken thighs
6 spring onions, green and white parts separated and finely chopped
2in piece of fresh root ginger, peeled and cut into matchsticks
4 garlic cloves, sliced
800ml of cold water
2 tbsp of light soy sauce
2 tbsp of Chinese cooking wine or rice wine vinegar
¼ tsp of caster sugar
250g of dried fine egg noodles
4 pak choi (bok choi), halved lengthways
Fermented black bean and chilli sauce or your favourite chilli sauce or chilli oil, to serve
Step 1

Heat a drizzle of the sesame oil in a large saucepan over a medium heat. Add the chicken thighs, skin-side down, and leave to cook undisturbed for 3-5 minutes, or until the skin is golden brown. Flip over and cook for a further 3 minutes. Push the chicken to one side and add a little more sesame oil to the pan, then add the white parts of the spring onions, along with the ginger and garlic. Fry for 2 minutes then pour in the cold water, soy sauce and Chinese cooking wine, along with any remaining sesame oil. Bring to the boil, then reduce the heat and simmer for 15 minutes. Taste for seasoning, adding more soy, rice wine or sesame oil as you feel necessary.

Step 2

Use a slotted spoon to remove the chicken thighs from the soup. Discard the skin (if you don’t like it) and the bones, then use a couple of forks to pull the meat apart. Add the noodles to the soup and cook for 2 minutes, then add the pak choi and cook for a further 3 minutes until tender. Stir the shredded chicken back into the soup, then ladle into 4 serving bowls. Serve topped with the spring onion greens and a drizzle of chilli oil.

The Shortcut Cook by Rosie Reynolds (Hardie Grant, £15) Photography: Louise Hagger

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