Recipe Drop What Inspired – Spicy Chicken Noodle Soup
This Spicy Chicken Noodle Soup is a dish I created from my love of dishes like Pho, Ramen and Chinese Noodle soups. Taking the flavours and ideas commonly incorporated into these dishes. As well as some of the principles behind the preparation.
I particularly love the rich and flavourful broths these dishes create. With a mixture of the vegetables they contain, spices and sauces. They give so much and allow you to keep things simple else where without having a boring dish!
Mixing it up..
This dish could be easily mixed up to have different proteins in it. If you are on a vegan/vegetarian diet, you could replace the chicken with Tofu, use a vegetable stock and leave out the fish sauce for an equally tasty dish. You could also use Fish in place of the chicken, try Cod or other white fish.
I use Korean chilli flakes in my soup because I like the sweetness they have. Ultimately any Chilli flakes will work, use what you have and add to taste. If you can I would recommend sticking to east Asian chilli types though.
The mushrooms I use are chestnut. Mostly because they are really easy for me to get. If you can get other tasty, flavourful mushrooms try adding those instead. I am a big believer in trying to find ingredients that are easy to obtain though. So don’t stress too much, use what you have!
Recipe Time: Spicy Chicken Noodle Soup
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Spicy Chicken Noodle Soup
- Prep Time: 12
- Cook Time: 25
- Total Time: 37 minutes
- Yield: 2 1x
- Category: Healthy, Dinner, Soup
- Method: Hob, Oven
- Cuisine: East Asian
Description
A spicy chicken noodle soup inspired by east Asian cuisine!
Ingredients
2 Free Range Chicken Breasts
1 tbsp Toasted Sesame Oil
1 tsp Garlic Granules
1 tsp Celery Salt
85g Noodles (Dried weight)
Stock
1 tsp Korean Chilli Flakes (other chilli flakes will work)
2 Shallots
2 Large Chestnut Mushrooms (Any flavourful mushroom will do, try shiitake or others!)
3 Spring Onions
3cm Ginger
2 tbsp Soy Sauce
4 tbsp Rice Wine
2 tbsp Fish Sauce
800ml Chicken Stock
Instructions
1. If using dried noodles, cook these first in boiling water for about 3 minutes then drain and run under cold water to revive them. Set these aside while we prepare the meal.
2. Pre-heat your oven to 200c(180c fan). Prepare the vegetables for the stock. Peel and slice the shallots into strips. Roughly chop the Spring onions into 2-3cm lengths. Peel and slice the ginger into fairly thin slices, do not worry too much though! Roughly chop the mushrooms into small chunks.
3. Place the chicken smooth side up onto a baking tray, drizzle with the oil and then sprinkle with the garlic and celery salt. Add a pinch of regular salt as well. Now put these in the oven for 25 minutes or until cooked through.
4. Add the stock to a deep pan with a lid on a medium-low heat. Add the Spring onions, Shallots and Ginger to the stock and stir. Then add the mushrooms, mix in and let it heat up to a gentle simmer again.
5. Add the chilli flakes lastly, mix in thoroughly. Now cover the stock with the lid and turn the heat down low. Let this cook until the chicken is ready.
6. Once the chicken is cooked, slice it into strips. Add your noodles to a deep bowl, then place the chicken strips on top. Finally spoon over the broth and serve!
Notes
- Serve alongside some Dumplings and Kimchi for extra tasty sides!
- Any tasty mushroom can be used in the stock!
- Try different chilli flakes, use what you have! The taste will change a bit but they’ll still add the heat
Closing off..
Please let me know how you got on making this and if you enjoyed it. Also let me know of any changes you made!
