Hunan-Style Chicken and Chilli Noodle Soup
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Ingredients
- 400 g chicken thigh fillets
- 300 g medium egg noodles
- 2 dried red chilli
- 2 garlic cloves
- 1000 ml chicken stock
- 2 tbsp light soy sauce
- 3 spring onions, finely sliced
- 150 g pak choi
Nutrition (per serving)
- Calories
- 414 kcal
- Protein
- 31.4 g
- Carbohydrate
- 55.5 g
- of which sugars
- 2.9 g
- Fat
- 6.8 g
- of which saturates
- 1.7 g
- Fibre
- 3.2 g
- Salt
- 3.46 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Bring the chicken stock to a simmer in a large pan with the dried red chilli, crumbled, and garlic.
- 2
Add the chicken thigh fillets, whole, and poach for 15 minutes, until cooked through with no pink remaining, then lift out and shred.
- 3
Cook the medium egg noodles in a separate pan of boiling water according to the pack instructions, then drain and divide between four bowls.
- 4
Return the shredded chicken to the broth with the light soy sauce and pak choi, and simmer for 2 minutes until the pak choi has wilted.
- 5
Ladle the chicken, pak choi and broth over the noodles.
- 6
Scatter with the spring onions to serve.
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