Recipe: Chinese chicken noodle soup

Now I’m not usually the chef in the house, Jim does the cooking of meals on the whole and I mostly whip up pretty sweet batches of brownies and cakes. Which works out really well until Jim heads off to India for work and I am left to fend for myself. Mostly when he’s gone I’ll eat simple things, lots of toasted items, I’m not a big fan of cooking elaborate meals for one when something simple will do. 
But recently, with my screwed up taste buds I’ve been craving things with more of a kick to them, but that can still be classed as good for me, and one of the meals that Jim made me before he went away was super fresh, bright and sharp chicken noodle soup packed with veggies and ginger – because there sometimes isn’t much I can taste but ginger and I was really craving it whilst he was away so I had to go about recreating it myself!
And luckily for me, a few weeks ago the kind folk at Debenhams sent me a bunch of gear to help create a meal celebrate Chinese New Year. The care package sent me was pretty much the most perfect collection of implements for a none chef like me. It included a new Wok, which is something we have needed to get hold of for the longest time, and then a whole selection of OXO gear to make my kitchen creation easier. My all time favourite bit of the set is the vegetable cuber, which lets me chop loads of veg, uniform, with one thud of my hand, and there is also a little hand held mandolin which is so less terrifying than the one that Jim has – it’s meant for garlic but it’s perfect for ginger and doesn’t look like it’ll take my fingers off if I look at it wrong, which is exactly what I need!  
So, with Jim in India, a new collection of kitchen implements and my taste buds failing I set out to recreate the soup he’d made me – something that I could taste! And you know what I did it, and it was so tasty I wanted to share it with you too! 

What you’ll need; 

  • Chicken Stock – I used the homemade stock that Jim had left in the fridge but you can use cubes
  • A cooked and shredded chicken breast 
  • Vermichelli fresh noodles 
  • A thumb of fresh sliced ginger – save some for serving
  • 1 clove of garlic 
  • 1/2 a red pepper – chopped 
  • 1 carrot – spiralised 
  • 1 courgette – spiralised
  • A handful of mushrooms – sliced
  • 1/2 a tin of sweetcorn
  • 1 spring onion – sliced – save some for serving
  • Chopped chilli’s if that’s your sort of thing 
  • Soy sauce to taste
What you’ll need to do; 
  • Add the chicken stock to a saucepan and add the ginger and the garlic and bring to the boil and simmer for 5 minutes. 
  • Add the sliced and spiralised vegetables to the stock and simmer for another 5 minutes 
  • Next add the shredded, cooked chicken to the stock along with the noodles and simmer for a further 5 minutes.
  • Jim adds a few handfuls of chilli to his soup at this stage, but I don’t do ‘hot’ so I leave those out
  • Add in some soy sauce to taste. 
  • Spoon out into your bowls and decorate with the left over ginger and spring onions.
  • Serve with your favourite beer, or in my case ginger beer!
I know this might not be the most complicated of recipes but it’s so refreshing and tastes great, plus it’s so simple to make, even I can do it, so I’ll be whipping up another batch for the weekend! What will you be eating this Chinese new year?  

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