Leftover roast chicken sits at the heart of this quick and spicy Chinese noodle soup and it’s the perfect way to use up that Sunday roast.
It should take you no longer than 10 or 15 minutes to chop and prepare the ingredients for this recipe and it cooks in around 8-10 minutes!
Quick and Easy Spicy Chicken Noodle Soup
So you have cooked yourself a wonderful roast chicken. The question is always what do you do with what is left?
It’s very much a nice problem to have especially when cooking cooking for two. Growing up I would usually make a sandwich, but there are so many more options.
In recent years this spicy chicken noodle soup has become my answer to leftover roast chicken.
It’s wonderfully simple and uses ingredients that I usually have knocking around the kitchen.
It’s quick too, chopping the ingredients will take 10-15 minutes, and cooking takes a lightning-quick 8-10 minutes.
Frequently Asked Questions
Can I use leftover turkey?
Yes, this recipe is perfect to use up the mountain of turkey leftover after Christmas, or Thanksgiving if you are in the US.
Can I use different vegetables?
Yes, you can throw anything in there that you have in your vegetable drawer. I tend to use stuff that I have left over from a Sunday lunch.
I’ve used everything from finely sliced carrot or swede batons, broccoli, sprouts and even thinly sliced parsnips and celeriac.
What is crispy chilli oil?
Crispy chilli oil is a fantastic Chinese ingredient that has a smokey complex flavour and boatloads of heat.
I use a brand called Lao Gan Ma, which is widely available globally, but you may need to head to a Chinese store to find it.
Lee Kum Kee makes something similar called chiu chow chilli oil which is often stocked in British supermarkets.
What noodles do you use?
Honestly, I use whatever I have lying around because this is one of those recipes!
I’ve always got a packet of dried egg noodles in the cupboard and they work perfectly in this recipe.
Serving Suggestions
This is a simple soup aimed at using up leftovers and as a result, I rarely serve it with anything.
However, if I wanted to bulk it out I would likely add something to munch on before cooking it.
Some sesame prawn toast or crispy spring rolls would be ideal and would fit in with the Chinese vibes in this recipe.
Equipment Used
I only mention brands of equipment if I think that they make a material difference to a recipe. But, if you have any questions feel free to ask them in the comments section below the recipe.
- Hob or stovetop.
- Wok.
- Stirring spoon.
- Kettle if you are steeping your noodles in water and to make the stock.
- Chopping board.
- Kitchen knife.
- Weighing scales and or a combination of a measuring jug, cups and spoons.
Leftover Chicken Noodle Soup Recipe
Nothing could be simpler than this spicy Chinese-influenced Chicken noodle Soup made with leftover roast chicken.
Ingredients
- 200g (7oz) Leftover Roast Chicken
- 75g (1 Cup) White Cabbage
- 1 Large (75g) Echalion Shallot
- 3 Garlic Cloves
- 15g (Half of a Thumb Sized Piece) Ginger
- 125g (1 Cup or one dried bundle) Prepared Egg Noodles
- 500ml (2 Cups) Chicken Stock
- 3 Tbsp Light Soy Sauce
- 2 Tbsp Shaoxing Wine
- 1 Tbsp Oyster Sauce
- 1 Tsp Crispy Chilli Oil (I use Lao Gan Ma)
- ½ Tsp Sugar
- ⅛ Tsp Msg
- 1 Tsp Cornflour
- 2 Tbsp Ground Nut Oil
- 1 Spring Onion
Instructions
- Cook your noodles as per the instructions on the packet and then refresh them in cold water.
- Remove the skin from the leftover chicken and break it down into shreds.
- Remove the tough core from the white cabbage and then shred it as finely as you can.
- Cut the shallot in half, remove the skin then cut it into half-moon shapes as thinly as you can.
- Peel and dice the garlic cloves as finely as you can.
Peel and cut the ginger into batons as thin as you can. - Mix the light soy sauce with the cornflour in a small bowl, then add the Shaoxing wine, oyster sauce, crispy chilli oil, sugar and MSG and mix well.
- Cut the spring onion at a 45-degree angle to the stem as thinly as you can.
- Heat a wok over a very high heat and when it is hot add the oil followed by the shallots and stir fry for 60 seconds.
- Add the garlic and ginger, then stir fry for 30 seconds.
- Throw in the cabbage and stir fry for 1 minute.
- Push the ingredients to the side of the pan and pour in the soy sauce mix, once it begins to boil, stir it through the remaining ingredients.
- Pour in the chicken stock and bring everything to a boil.
- Add the chicken, reduce the heat and just heat it through, this should take no longer than a minute or two.
- Throw in the noodles, and again just heat them through, remove from the heat, stir through some of the spring onions leaving a few for garnish, then serve.
Notes
I like it hot and spicy so add more red chili for garnish.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 587Total Fat: 34gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 100mgSodium: 2975mgCarbohydrates: 34gFiber: 4gSugar: 7gProtein: 34g
Calorific details are provided by a third-party application and are to be used as indicative figures only.
Ellie
Monday 5th of February 2018
Looks so delicious and comforting! I also love the bright colours! :)
Brian Jones
Wednesday 7th of February 2018
Thanks Ellie.
Pam
Monday 5th of February 2018
I love simple soups like this. Simple and quick are always winners in my book. I also turn to Asian flavors mostly when I think of soups. They are my favorite!
Brian Jones
Wednesday 7th of February 2018
Mine too.
Julie @ Running in a Skirt
Monday 5th of February 2018
What a tasty recipe! Love how you changed the flavors with this. So tasty!
Brian Jones
Wednesday 7th of February 2018
Thanks Julie, and really simple too :)
Whitney @ That Square Plate
Monday 28th of December 2015
I love how quick and easy this is! I need too cook more Asian dishes, yours always look so yummy!!
Brian Jones
Monday 4th of January 2016
Thanks Whitney really is a fabulous simple little number :)
Paige @ Where Latin Meets Lagniappe
Sunday 27th of December 2015
I love this Brian! And I love making quick soups too, especially in the winter. The Asian flavors and the star anise together sounds divine :)
Brian Jones
Monday 4th of January 2016
Thanks Paige, it is a good job rotisserie chicken is not a thing out here in Hungary or I have a feeling we would spend months living off this soup :D