Ching's Hainan Style Chicken Edamame Noodle Soup

A delicious, nutritious noodle soup inspired by a southern Chinese classic!

  • 30 mins
  • Medium
  • Mains
  • 2 Servings

Ingredients

Serves 4 as a main

For the Noodles

  • 1 x 200g Yutaka Edamame Soybean Noodles
  • 1 tsp toasted sesame oil

For the broth

  • 2 litre of water
  • 4 (355g) free range organic chicken thighs, skin off, deboned 
  • 2 inch knob of fresh root ginger, peeled and sliced
  • 2 star anise
  • 1 tsp Sichuan peppercorns
  • 1 tbsp Shaosing rice wine or dry sherry
  • 3 large spring onions, washed, top and tailed, sliced to 1-inch pieces
  • 3 large pinches of sea salt

For the Chinese ginger onion salsa verde dressing

  •  4 tbsp rapeseed oil
  •  2 pinches of sea salt
  •  1 inch piece of fresh root ginger, peeled and grated
  •  2 spring onion, washed, top and tailed, finely chopped
  •  1 medium green chilli, deseeded and finely chopped
  •  1 tsp toasted sesame oil

For the garnish

  • 100g raw beansprouts, washed, drained 
  • 200g spinach leaves, washed, drained
  • 30g fresh basil, washed, drained 

Directions

Preparation time: 10 minutes
Cooking time: 15-20 minutes

  1. Bring a 1.5 litre pan of water to the boil. Add 1 pack of Yutaka Organic Edamame Soybean Noodles. Turn the heat to low and cook simmering for 6 minutes.  Drain, refresh under cold water and dress with 1 teaspoon of toasted sesame oil and mix well to prevent from sticking. Set aside. 
  2. In a wok (or medium pan) add 2 litres of water, chicken thighs, star anise, ginger, Shaoxing wine, spring onions and season with salt, Sichuan peppercorns and ground white pepper. Cook on a gentle simmer for 15-20 minutes until the chicken is cooked and opaque. Keep the chicken warm in the broth, simmering until ready to serve.
  3. Heat a small wok or pan, add the rapeseed oil and give the wok a swirl. 
Add the salt, ginger, spring onion, green chilli, toasted sesame oil and stir to combine well. Then quickly take off the heat to prevent further cooking. The dressing should be bright green and not overcooked.  
  4. Remove the chicken from the pan and slice on a board. Divide the noodles into 4 portions in bowls. Strain the hot broth and divide between the bowls. Dress with spinach leaves, beansprouts. Top with sliced chicken, garnish fresh basil and drizzle the Chinese ginger onion salsa verde over the chicken. Serve immediately. To eat mix all the ingredients well and add a dollop of your favourite chilli sauce.

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