Chinese booze-themed sequels have an excellent pedigree, so in response to a request by Elly, I’m following up my my post on drunken chicken with a very simple recipe for noodle soup, using the heavily flavoured cooking liquid from the first recipe as broth.
This is one of my basic go-to noodle soup recipes rather than a report about a specific meal so I don’t have accompanying images of tasty soup. So here’s a kid doing the chicken noodle soup dance to make up for it.
Ingredients for 4 people (amounts below are approximate)
– 1.2 litres of drunken chicken cooking liquid (if you can’t be bothered to make the drunken chicken, simmer chicken stock with ginger, garlic, spring onion and 2 tblsp each of chinese rice wine, mirin and soy for 30 minutes, then strain)
– 3 star anise
– 5-6 baby pak choy, leaves separated
– leftover drunken chicken or leftover roast chicken/pork/duck, chopped up
– a handful of coriander leaves
– 2-3 thinly sliced spring onions, green and white parts
– 300g dried noodles of your choice, but I encourage you to get them from your local Chinese supermarket (fresh noodles such as udon would also be good)
– a handful of bean sprouts
– sliced up silken tofu
– sliced chilli
Put a pan of water on to boil for the noodles, and in a separate pan bring the drunken chicken broth to the boil, throw in the star anise and simmer for 5 minutes. Put the noodles in the water to cook (usually 4-5 minutes), and put the pak choy, coriander leaves, spring onions and the chopped meat you are using into the chicken broth to simmer for 5 minutes. Drain the noodles and divide between big bowls, then ladle the broth and everything in it over the noodles, and lastly stir through any optional ingredients you’re using. Remove the star anise – they’re a bit overpowering if you chew down on them.