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Spicy Chicken Noodle Soup

Prep: 10 mins

Cook: 15 mins

Simple, comforting and delicious, this spicy soup is perfect for a quick meal.

  • 200g chicken breast

  • 1 Carrot

  • Spring onion

  • 2 nori sheets, cut into strips with scissors

  • Thick round rice vermicelli (Vietnamese style rice vermicelli)

The Soup

  • 1-2L Fresh chicken stock

  • 2 tbsp light soy sauce

  • 1 tbsp gochujang

  • 1 tsp sesame oil

The Marinade

  • 1 tbsp light soy

  • 1 tsp sesame oil

The Sauce

  • 1 tbsp Gojuchang

  • 1 tsp Korean chilli flakes

  • Ladle of chicken stock / soup stock

Preparation

  • Soak the rice vermicelli in hot water for 5 minutes until softened and then drain through a sieve.

  • Peel and slice the carrot into thin diagonal slices. Roughly chop the spring onion into chunks. Then finely slice the chicken breast, place into a small bowl and massage ‘The Marinade’ well into the meat.

Cooking

  • Mix ‘The Soup’ ingredients together in a saucepan and bring to the boil.

  • Heat 1 tbsp vegetable oil in a wok to a high heat and stir fry the spring onion and carrot for 1-2 minutes before pushing to the side and then adding the chicken. Sprinkle with Korean chilli flakes and then add the gojuchang to the chicken and continue to stir fry. Bring the wok back up to a smoking point and pour one ladle of the soup stock into the stir fry to finish off cooking the chicken. Bring to a vigorous boil and then switch off the hob.

  • Boil the soaked noodles into the soup for 3-4 minutes and then serve the noodles in a soup bowl. Top the noodles with the stir fried chicken and carrots and then pour 2-3 ladles of soup over the chicken. Garnish with the cut seaweed (nori sheets)

How To Make Spicy Chicken Noodle Soup

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!


  • 200g chicken breast

  • 1 Carrot

  • Spring onion

  • 2 nori sheets, cut into strips with scissors

  • Thick round rice vermicelli (Vietnamese style rice vermicelli)

The Soup

  • 1-2L Fresh chicken stock

  • 2 tbsp light soy sauce

  • 1 tbsp gochujang

  • 1 tsp sesame oil

The Marinade

  • 1 tbsp light soy

  • 1 tsp sesame oil

The Sauce

  • 1 tbsp Gojuchang

  • 1 tsp Korean chilli flakes

  • Ladle of chicken stock / soup stock


Preparation

  • Soak the rice vermicelli in hot water for 5 minutes until softened and then drain through a sieve.

  • Peel and slice the carrot into thin diagonal slices. Roughly chop the spring onion into chunks. Then finely slice the chicken breast, place into a small bowl and massage ‘The Marinade’ well into the meat.

Cooking

  • Mix ‘The Soup’ ingredients together in a saucepan and bring to the boil.

  • Heat 1 tbsp vegetable oil in a wok to a high heat and stir fry the spring onion and carrot for 1-2 minutes before pushing to the side and then adding the chicken. Sprinkle with Korean chilli flakes and then add the gojuchang to the chicken and continue to stir fry. Bring the wok back up to a smoking point and pour one ladle of the soup stock into the stir fry to finish off cooking the chicken. Bring to a vigorous boil and then switch off the hob.

  • Boil the soaked noodles into the soup for 3-4 minutes and then serve the noodles in a soup bowl. Top the noodles with the stir fried chicken and carrots and then pour 2-3 ladles of soup over the chicken. Garnish with the cut seaweed (nori sheets)

How To Make Spicy Chicken Noodle Soup

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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