Crispy Noodle Chicken Soup

Ingredients

• 2 tbsp Vegetable oil (for wok) (neutral oil such as canola or sunflower)
• 1 inch Fresh ginger (peeled and finely chopped)
• 5 cloves Garlic cloves (peeled and minced)
• 2 pieces Green chilies (seeded and finely chopped (adjust to heat preference))
• 1 tbsp Coriander stems (chopped, stems only)
• 200 g Chicken breast or thigh (finely chopped or minced)
• 1 cup Cabbage (shredded)
• 0.5 cup Carrot (finely diced)
• 0.5 cup Bell pepper (any color, finely diced)
• to taste Salt
• 0.25 tsp Coarse black pepper
• 1 liter Chicken stock (or water + stock cubes) (low‑sodium preferred)
• 2 tbsp Light soy sauce
• 2 tbsp Dark soy sauce (adds color and depth)
• 0.5 tbsp White vinegar
• 0.25 tsp White sugar
• 2 tbsp Corn flour (cornstarch) (for slurry)
• 2 tbsp Water (for slurry)
• 1 Egg (beaten)
• handful Fresh coriander leaves (chopped for garnish)
• handful Spring onion (green part) (chopped for garnish)
• 200 g Cooked noodles (e.g., egg noodles) (pre‑cooked and drained)
• 2 cup Vegetable oil (for deep‑frying noodles) (neutral oil, enough to submerge noodles)

Instructions

1. Prepare all ingredients

   Peel and finely chop ginger, mince garlic, slice green chilies, chop coriander stems, shred cabbage, dice carrot and bell pepper, chop coriander leaves and spring onion, and beat the egg.

   Time: PT15M

2. Sauté aromatics

   Heat the wok over high heat, add 2 tbsp vegetable oil, then add the chopped ginger, garlic, green chilies, and coriander stems. Stir‑fry until fragrant and lightly golden.

   Time: PT3M

   Temperature: high

3. Cook the chicken

   Add the finely chopped chicken to the wok and stir‑fry for 7‑8 minutes until the meat is fully cooked and no longer pink.

   Time: PT8M

   Temperature: high

4. Add vegetables

   Stir in the shredded cabbage, diced carrot, and diced bell pepper. Continue to stir‑fry on high heat until the vegetables are soft, about 4 minutes.

   Time: PT4M

   Temperature: high

5. Season briefly

   Add salt to taste and ¼ tsp coarse black pepper. Stir for another minute.

   Time: PT1M

   Temperature: high

6. Add stock and sauces

   Pour in 1 liter of chicken stock (or water with stock cubes). Add 2 tbsp light soy sauce, 2 tbsp dark soy sauce, ½ tbsp white vinegar, and ¼ tsp white sugar. Stir well and bring the mixture to a rolling boil.

   Time: PT5M

   Temperature: boiling

7. Prepare corn‑flour slurry

   In a small bowl, mix 2 tbsp corn flour with 2 tbsp cold water until smooth.

   Time: PT2M

8. Thicken the soup

   Reduce the heat to a gentle simmer. Slowly pour half of the slurry into the broth while stirring, then add the remaining half, stirring continuously until the soup thickens slightly.

   Time: PT3M

   Temperature: simmer

9. Add the egg

   Drizzle the beaten egg into the simmering soup in a thin stream while stirring gently to create silky ribbons.

   Time: PT2M

   Temperature: simmer

10. Finish with fresh herbs

    Stir in the chopped coriander leaves and spring onion. Let the soup simmer for another minute.

    Time: PT1M

    Temperature: simmer

11. Fry the noodles

    In a separate deep‑fry pan, heat about 2 cups of vegetable oil until hot (around 350°F). Add a handful of cooked noodles at a time, stirring gently, and fry until golden brown and crispy, about 3‑4 minutes per batch.

    Time: PT8M

    Temperature: hot oil

12. Drain the noodles

    Transfer the crispy noodles onto paper towels to absorb excess oil.

    Time: PT2M

13. Serve

    Ladle hot soup into bowls, top each with a generous handful of crispy noodles and a sprinkle of extra chopped spring onion if desired. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

22g

Carbohydrates

30g

Fat

12g

Fiber

3g