Chinese style chicken noodle soup

I thought since Nicki asked me for this recipe I might as well blog about it (since it's been such an unbelievably long time). I started making this in the winter of 2012 and it has been a staple ever since. Well, when Sainsbury isn't thwarting my attempts by not stocking pak choi.

Chinese Style Chicken Noodle Soup

Ingredients:


2 Chicken breasts - cut into strips/chunks

1 Clove of Garlic - crushed

Small piece of ginger

750ml of chicken stock

1 Green Chilli - sliced thinly

4-5 Brown Mushrooms - chopped

2 Spring Onions - chopped

1 Pak Choi - chopped

Handful of coriander - chopped

1 tsp of soy sauce

1 tsp of rice vinegar

Pack of preferred noodles (I used Amoy Medium Straight to Wok)


In a large saucepan, add a small amount of oil and stirfry the garlic and ginger together for 1-2 minutes. Add the chicken and fry until it is coloured white on all sides. Add the chicken stock (I used Kallo's organic cubes, I think with stock in a soup you don't want to go cheap and always check the sodium levels of your cubes. One day I'll make my own stock...), green chilli, and mushrooms. I keep them sliced chunky because I love mushrooms cooked in stock like this. Also I used only half a green chilli as it was burning for me as it was. These days I'm usually lazy and use those pots of lazy chilli, ginger and garlic. Blame on this on being single and cooking for on.

Bring to the boil and then set to a simmer for 5-10 minutes until chicken appears cooked. My stock always turns it a funny yellow but don't let that put you off!

Add the chopped pak choi, spring onions and coriander and simmer for a further 5 minutes. Prepare the noodles per their instruction (the Amoy ones I microwave for 60 seconds with a tablespoon of water to loosen them up) and add to the saucepan. Add the soy sauce and rice vinegar, taste to see if you should add more or salt/pepper. Serve in a large bowl.

That simple! Please excuse my mobile phone quality photo and lack of presentation. When it comes to my food I'm in the camp of if it tastes good, who gives a fuck what it looks like.