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 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 leftovers 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 smoky, 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/stovetop.
- Wok.
- Stirring spoon.
- A kettle, if you are steeping your noodles in water, and to make the stock.
- Chopping board.
- Kitchen knife.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
Leftover Chicken Noodle Soup Recipe
Ingredients
- 200 g Roast Chicken 7oz Leftover
- 75 g White Cabbage 1 Cup (prepared volume)
- 1 Medium Echalion or Banana Shallot 50g
- 3 Garlic Cloves
- 15 g Ginger ½ Thumb Sized Piece
- 1 Bundle Dried Egg Noodles 65g or 2oz
- 500 ml Chicken Stock 2 Cups
- 3 tablespoon Light Soy Sauce
- 2 tablespoon Shaoxing Wine
- 1 tablespoon Oyster Sauce
- 1 teaspoon Crispy Chilli Oil (I use Lao Gan Ma)
- ½ teaspoon Sugar
- ⅛ teaspoon MSG (optional)
- 1 teaspoon Cornflour
- 2 tablespoon Ground Nut Oil
- 3 Spring Onions
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 cut the ginger into batons as thin 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.
Pam
Saturday 9th of February 2019
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!
Ellie
Saturday 9th of February 2019
Looks so delicious and comforting! I also love the bright colours! :)
Julie @ Running in a Skirt
Saturday 9th of February 2019
What a tasty recipe! Love how you changed the flavors with this. So tasty!
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.