Asian chicken noodle soup is less of a recipe than an idea.
When I find myself with a pot of chicken stock in the fridge (from making chicken tinga tacos, perhaps), one of my favourite things to do with it is to make what we call Asian chicken noodle soup.
Stock simmered with Asian aromatics is ladled over freshly cooked noodles, shredded chicken and thinly sliced vegetables, then garnished with fresh herbs.
Quantities vary depending on whether it’s lunch or dinner, and the ingredients vary according to what’s available.
Chinese noodle nests are good, as are soba and udon. The veggies might be Chinese cabbage, mange tout, carrot, celery or beansprouts; the herbs might be green onion, coriander or mint – it all depends on what I find in the fridge.
Asian chicken noodle soup
- 250-300ml chicken stock
- 1 slice fresh ginger
- 1 clove garlic, peeled and left whole
- 1 portion of noodles: Chinese egg noodles, udon, soba, ramen etc
- a handful of cooked chicken, shredded
- a handful of vegetables, thinly sliced, such as Chinese cabbage, mange tout, carrot, beansprouts
- fresh herbs to garnish: green onion, coriander, mint
- sesame oil, to serve
- In a small pot over a medium flame, bring the stock, ginger and garlic to the boil. Turn the heat down and leave it to simmer for ten minutes. (If I am using carrot, I add it to the stock for the last five minutes.)
- Taste the stock and season with soy sauce if required.
- Cook the noodles according to the instructions on the packet.
- Heap the thinly sliced vegetables in a large bowl.
- Drain the noodles, and pile them on top of the vegetables. Add the chicken, then pour over the hot stock.
- Garnish with fresh herbs, drizzle with sesame oil and serve.