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Chinese Chicken Noodle Soup with Flash-Fried Soy & Shaoxing Sweetcorn

BY Luisa Farelo-Hayes

This recipe for Chinese Chicken Noodle Soup with Flash-Fried Soy and Shaoxing Sweetcorn is not only delicous but cost effective too.

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 20 mins
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2 chicken breasts, thinly sliced
2 Tbsp (30 ml) Soy sauce
2 Tbsp (30 ml) Shaoxing (Chinese rice wine)
½ tsp (2.5 ml) toasted sesame oil
vegetable oil
2 spring onions, finely sliced
1 clove of garlic, crushed
1 Tbsp (15 ml) ginger, grated
1 chilli, deseeded and chopped (optional)
4 C (1 litre) good quality chicken stock
80 g egg noodles

Flash Fried Soy and Shaoxing Sweet Corn
1 tsp (5 ml) sesame seed oil
2 tsp (10 ml) vegetable oil
1 chilli, deseeded and finely sliced
2 mielies, kernels removed from cob
1 Tbsp (15 ml) Soy sauce
1 Tbsp (15m l) ShaoxingSmall handful fresh coriander, chopped

Place chicken strips into a bowl and add Soy sauce, Shoaxing and toasted sesame oil. Allow to marinade for 10 minutes while you begin to prepare the soup.
Heat a little vegetable oil in a medium-sized pot. Sauté the spring onions, garlic, ginger and cook until softened and fragrant over a gentle heat.
Add the egg noodles and marinated chicken breasts, as well as any leftover marinade and allow to simmer gently for a couple of minutes, or until the chicken and noodles are cooked through.
Taste soup and adjust seasoning with a little more Soy sauce if needed.

To make the flash fried sweetcorn heat the sesame and vegetable oil in a frying pan and gently fry the chilli for a minute.
Add the corn kernels and sauté for a further few minutes or until they begin to sizzle and soften slightly.
Increase the heat, add the Soy sauce and Shoaxing and allow to the sweetcorn to absorb the liquid.
Remove from heat and stir through the fresh coriander.
Serve soup immediately with a few extra drops of sesame oil and a helping of flash-fried sweet corn.