Weeknight
Chinese chicken noodle soup with peanut sauce
Chicken thighs simmered in ginger-soy stock with Chinese cabbage, mushrooms and udon, finished with a peanut sauce.
The peanut sauce is mixed with a splash of water while the chicken simmers, then drizzled over the bowls at the end. A dash of sriracha goes into the broth itself if you want more warmth.
Method
- 01
Heat the oil in a saucepan over a medium heat, add the chicken and brown a little, around 2–3 minutes, then add the garlic and ginger and stir to coat the chicken.
- 02
Fry for a further minute, then pour in the chicken stock and soy, bring to the boil, then reduce to a simmer. Cover with a lid and leave to gently bubble for 25–30 minutes until the chicken is tender and pulls apart.
- 03
Meanwhile, mix the sauce ingredients with a splash of water.
- 04
When the chicken is ready, lift it out with a slotted spoon and use two forks to shred it on a plate. Add the cabbage, mushrooms and noodles to the pan, turn up the heat, then stir in the chicken, add a dash of sriracha, if using, and ladle into bowls. Top with a drizzle of the peanut sauce and serve.
Keep cooking
