Hot Sour Chicken And Noodles Food

QUICK & EASY HOT-AND-SOUR CHICKEN NOODLE SOUP

Quick & easy hot-and-sour chicken noodle soup image

Keep tasting the broth and add as much chilli and rice vinegar as you like to get the right balance of flavours

Provided by Ching-He Huang

Time 40m

Number Of Ingredients 14

Ingredients

140g dried wholewheat noodle
1 tbsp groundnut oil
2 tbsp grated ginger
1 medium red chilli , deseeded and finely chopped
4 skinless, boneless chicken thighs , chopped into small chunks
1 tbsp Shaohsing rice wine
700ml hot vegetable stock
4 chestnut mushrooms , sliced
1 tsp dark soy sauce
2 tbsp light soy sauce
2 tbsp rice vinegar
1 tbsp cornflour mixed with 2 tbsp cold water to make a paste
1 handful beansprouts
2 spring onions , sliced

Steps:

Bring a small pan of water to the boil and cook the noodles following pack instructions. Drain, rinse under cold running water to stop them cooking further, then drizzle over a little oil to prevent them sticking together. Divide between 2 deep bowls.
Heat a wok over high heat and add the rest of the oil. When it starts to smoke, add the ginger and chilli, then stir-fry for a few secs. Add the chicken and stir-fry for 2 mins. As the meat starts to turn brown, add the rice wine and cook for 3 mins more. Add the vegetable stock, bring to a simmer, then add the mushrooms. Season with the dark soy, light soy and rice vinegar.
Bring back to a simmer, then add the cornflour paste. Simmer and stir until thickened. Stir in the beansprouts and most of the spring onions, then ladle the soup over the noodles. Serve immediately, scattered with the remaining spring onions.

Nutrition Facts : Calories 407 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 42 grams protein, Sodium 5.1 milligram of sodium

CHINESE HOT AND SOUR CHICKEN NOODLE SALAD

Chinese Hot and Sour Chicken Noodle Salad image

Make and share this Chinese Hot and Sour Chicken Noodle Salad recipe from Food.com.

Provided by Nancy Van Ess

Categories Chicken Breast

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 whole chicken breast, split (about 1 1/4 pound)
8 ounces dry linguine
1 tablespoon peppercorn
3/4 teaspoon dried hot red chile, crushed
3 tablespoons salad oil
1/3 cup rice vinegar or 1/3 cup cider vinegar
2 tablespoons soy sauce
1/4 cup fresh cilantro, chopped
1 small cucumber, thinly sliced

Steps:

In a 5-6 quart pan, bring about 3 quarts of water to a boil.
Add chicken, cover and bring to a boil.
Remove from heat and let stand, covered, until meat is white in thickest part, about 20-25 min.
Lift out chicken, let cool and reserve water.
Remove and discard skin and bones*; tear chicken into bite-size shreds.
If made ahead, cover and chill chicken and water until next day.
Bring water to a boil and add linguine. Boil, uncovered, until just tender to bite, 6-8 min.
Drain; immerse in cold water until cool, then drain well again.
Remove any debris from peppercorns.
In a 6-8" frying pan, toast peppercorns over med-low heat until fragrant, 2-3 min.; shake pan often.
Pour peppercorns into a blender and whirl until finely ground.
Add chiles and oil to pan; cook over low heat until chiles just begin to brown, about 3 min.
Let cool and add ground pepper, vinegar, soy sauce and cilantro.
On a shallow dish, arrange a bed of noodles; cover with cucumber and chicken.
Pour dressing evenly over salad and mix to blend.
- - - - - - - - - - - - - - - - - - NOTES : * I just use boneless, skinless chicken breasts to start with.

Nutrition Facts : Calories 340.7, Fat 12.7, SaturatedFat 2.5, Cholesterol 30.9, Sodium 375.7, Carbohydrate 45, Fiber 9.2, Sugar 1.1, Protein 15.9