Taiwanese Sour Chicken Noodle Soup Recipe

Name: Taiwanese Sour Chicken Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 (6 ounce) package fresh extra firm tofu, chopped into long strips; 3 fresh shiitake mushrooms, stemmed and sliced; 1 (8 ounce) 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)

Servings: persons

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 (6 ounce) package fresh extra firm tofu, chopped into long strips
3 fresh shiitake mushrooms, stemmed and sliced
1 (8 ounce) 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)

1
Cook the egg noodles in 1 quart boiling water until al dente, about 3 minutes. Drain and toss with a small amount of toasted sesame oil to prevent sticking. Set aside.
2
Have the stock heating in a pot.
3
Heat a large wok over high heat. When the wok begins to smoke, add the peanut oil. Stir-fry the ginger and chile for less than 30 seconds. Add the chicken and let settle for 1 minute before stir-frying.
4
As the chicken begins to brown, add the rice wine and stir-fry until the wine has almost evaporated. Carefully stir in the tofu. Then add in the mushrooms, bamboo shoots and the white parts of the napa cabbage, and stir-fry for 1 minute.
5
Add the hot stock. Bring to a boil, and then reduce to a simmer. Season the soup with the soy sauce, black rice vinegar, salt and ground white pepper. Stir in the green parts of the napa cabbage and continue to simmer for 10 minutes, skimming off any foam that arises.
6
Divide the noodles into 4 bowls. Ladle some of the soup over the noodles and garnish with scallions and cilantro.

1037

kcal

Calories

Fat

Carbs

157

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 ounces dried Chinese egg noodles, toasted sesame oil, to taste, 6 cups vegetables or 6 cups chicken stock, 2 tablespoons peanut oil, and more.

Yes, Taiwanese Sour Chicken Noodle Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Taiwanese Sour Chicken Noodle Soup

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