One Pot Chinese Chicken Noodle Soup
10m
prep time
25m
total time
Easy
level
10
ingredients
Cook a Chinese-inspired chicken noodle soup in just over half-an-hour for a hearty dinner. Using pickled ginger, chilli crisp oil and leftover roast chicken (or pork) makes it special and super easy to throw together.
Method
Based on 4 servings, adjust as needed.
Step 1
Drizzle the honey over the base of a large saucepan and bubble briefly to a caramel, then splash in the soy, bubble, add half the chilli and the chicken stock and simmer for 5 mins.
Step 2
Add the chicken, if using, and ginger, and simmer for another 5 mins. Stir in the cabbage and noodles and cook until just wilted and the noodles have heated through. Ladle into bowls and sprinkle over the remaining chilli and the spring onions. Add a little chilli crispy oil for extra heat and texture if you like.
- Ingredients
- Based on 4 servings
-
120g Leftover Roast Chicken 1 x Sainsbury's Cooked Roast British Chicken Breast Fillets x2 240g -
20g Pickled Ginger 1 x Yutaka Sushi Ginger 120g -
300g Pouch Straight To Wok Thick Noodles 1 x Amoy Straight to Wok Udon Thick Noodles 2x150g -
4 Spring Onions, sliced 1 x Sainsbury's Spring Onions Bunch 100g -
1 L Chicken Stock 1 x Knorr 4 x 28g Chicken Stock Pots -
0.5 Chinese Cabbage, shredded 1 x Sainsbury's Sweetheart Cabbage -
1 tbsp Honey 1 x Sainsbury's Runny Honey 340g -
3 tbsp Dark Soy 1 x Sainsbury's Dark Soy Sauce 150ml -
0.5 Red Chilli, sliced 1 x Sainsbury's Red Chillies 65g -
1 tsp Chilli Crisp Oil 1 x Blue Dragon Mild Kick a Crunchy Chilli & Garlic in Oil 180g
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Products and prices from
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