Umami Rich Chicken Noodles in Soup

This favourite comfort food is both tasty and elegant.

A few simple ingredients yield a soupy bowl of joy.

Add some chilli oil if you have a healthy addiction for it (I do).

We have finely sliced chicken with chopped rehydrated mushrooms, then some greenery (savoy cabbage and or spinach) plus canned bamboo shoots for the noodle topping.

Ingredients (2):

Chicken Stock (this is a cheerful western kitchen cheat):

600 ml water

1 chicken stock cube

2 tsp light soy sauce

2 tsp shaoshing

1/4 tsp white pepper

1 tsp chopped ginger

Method:

Microwave it until warm.

Noodles:

120g white wheat noodles, cooked according to instructions and cooled.

Chicken topping:

200g chicken, shredded

2 cloud ear mushrooms, rehydrated and sliced

6 cubes of frozen leaf spinach

2 leaves of savoy cabbage, cored and shredded

1 small tin of bamboo shoots, sliced

2 spring onions, shredded

Seasoning Sauce:

1 TBSP light soy

1/2 tsp sugar

2 tsp shaoshing

Method:

Cook noodles, rinse with cold water and divide into bowls.

Make the stock and microwave, keep warm.

Stir fry the chicken topping, add the seasoning sauce, stir and turn off the heat.

Plate by topping the noodles with chicken stir fry and pouring on the hot stock.

Optionally add cilli oil.

Yes, there's some prep but this dish is so simple to cook! 

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Chinese Chicken with Mushrooms

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