Taiwanese Sour Chicken Noodle Soup

May 18, 2023May 18, 20230 9
Taiwanese Sour Chicken Noodle Soup - A Tangy & Light Noodle Soup
in Soup

Prep

15 min

Cook

20 min

Ready In

35 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

4 ounces dried Chinese egg noodles
toasted sesame oil , to taste
6 cups vegetables or 6 cups chicken stock
2 tablespoons peanut oil
fresh ginger , peeled and thinly sliced
1 red fresno chile , sliced
6 boneless skinless chicken thighs , sliced into 1/2 inch-thick slices
1 tablespoon shaoxing wine or 1 tablespoon dry sherry
1 package fresh extra firm tofu , chopped into long strips
3 fresh shiitake mushrooms , stemmed and sliced
1 can bamboo shoots , drained and chopped into long strips
4 cups napa cabbage , chopped into 1/2-inch strips and white and green parts separated
3 tablespoons light soy sauce
3 tablespoons black vinegar
sea salt , to taste
fresh ground white pepper , to taste
2 scallions , green part only and thinly sliced ( garnish )
1 handful fresh cilantro , chopped ( garnish )

Nutrision Information

Servings Per Recipe
4
Calories
420
Sugar
5g
Fat
10g
Taiwanese Sour Chicken Noodle Soup or 酸辣鸡肉面 is a popular Taiwanese street food. The sour and tangy broth is made with black vinegar, giving it a unique flavor. This noodle soup is a perfect comfort food on a rainy day. The combination of chicken, vegetables, and noodles in a light broth makes it perfect for any time of the year. The use of napa cabbage gives it a subtle sweetness and added health benefits. Try this delicious soup and you'll be transported to the streets of Taiwan!

Instructions

1.Cook noodles according to package instructions. Drain and toss with sesame oil. Set aside.
2.In a pot, bring the stock to a simmer over medium heat.
3.In a large wok, heat the peanut oil over medium-high heat. Add the ginger and chile and stir-fry for 1-2 minutes, until fragrant.
4.Add the chicken and shaoxing wine and stir-fry for 2-3 minutes, until lightly browned.
5.Add the tofu, mushrooms, and bamboo shoots and stir-fry for 1-2 minutes, until heated through.
6.Add the white parts of the napa cabbage and stir-fry for 1-2 minutes, until slightly softened.
7.Add the soy sauce, black vinegar, salt, and white pepper and stir to combine.
8.Divide the noodles among 4 bowls. Ladle the soup over the noodles, then top with the green parts of the napa cabbage, scallions, and cilantro.
9.Enjoy hot!

PROS

This soup is low in fat and calories, making it a healthy meal option.

The tangy and light broth makes it perfect for any season.

It’s a great way to use up leftover chicken and vegetables.

CONS

This soup contains a high amount of sodium, so it should be enjoyed in moderation.

The sourness of the broth may not be everyone’s taste preference.

HEALTH & BENEFITS

This soup is packed with nutritious ingredients such as chicken, tofu, mushrooms, and vegetables.
The napa cabbage provides a good source of fiber, vitamin C, and vitamin K.
The black vinegar is also known for its digestive benefits and aiding in weight loss.

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