Leftover Chicken Noodle Soup Recipe

Nothing could be simpler than this spicy Chinese-influenced Chicken noodle Soup made with leftover roast chicken.

Course Main Course, Soup

Cuisine Anglo Chinese

Keyword left over chicken soup, leftover chicken noodle soup, leftover chicken soup

Prep Time 15

Cook Time 10

Total Time 25

Servings Servings

Calories 587kcal

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.

I like it hot and spicy so add more red chili for garnish.