A classic Indo-Chinese soup that's both spicy and savory. Loaded with finely chopped chicken and vegetables, thickened to perfection, and served with a generous topping of crispy fried noodles for an irresistible crunch.
Prep20 min
Cook25 min
Servings4
Serving size: 1.5 cups
417cal
22gprotein
29gcarbs
23g
Ingredients
100 g Dried Hakka Noodles (For making crispy noodles)
1 tbsp Corn Starch (For coating noodles before frying)
2 cups Vegetable Oil (For deep frying the noodles)
This indo_chinese dish is perfect for snack. With 416.58 calories and 22.24g of protein per serving, it's a nutritious choice for your meal plan.
fat
(Chopped)
1 cup Cabbage (Finely shredded)
0.5 cup Carrot (Finely chopped)
0.5 cup Bell Pepper (Finely chopped (any color))
4 cups Chicken Broth (Low sodium preferred)
2 cups Water
3 tbsp Soy Sauce (Naturally brewed)
1 tbsp Red Chili Sauce (Adjust to taste)
1 tbsp Rice Vinegar
1 tsp Salt (Adjust to taste, as broth and soy sauce are salty)
0.5 tsp Black Pepper (Freshly ground)
0.25 cup Spring Onion Greens (For garnish)
Instructions
1
Prepare the Crispy Noodles
Boil the hakka noodles in salted water until just cooked (al dente). Drain immediately and rinse under cold water to stop the cooking process.
Spread the noodles on a clean kitchen towel or paper towels and let them air dry for at least 30 minutes. They must be completely dry for maximum crispiness.
Once dry, toss the noodles with 1 tbsp of corn starch until they are lightly coated.
Heat 2 cups of oil in a wok or deep pan over medium-high heat. Test the oil with a single noodle; it should sizzle and float up immediately.
Fry the noodles in small batches for 2-3 minutes, or until they are golden brown and crisp. Do not overcrowd the pan.
Using a slotted spoon, remove the fried noodles and drain them on a wire rack or paper towels. Set aside.
2
Sauté Aromatics and Chicken
In a large pot or wok, heat 2 tbsp of sesame oil over medium-high heat.
Add the finely chopped ginger, garlic, and green chilies. Sauté for about 30 seconds until fragrant.
Add the chopped spring onion whites and continue to sauté for another minute.
Add the finely chopped chicken. Stir-fry for 3-4 minutes, breaking up any lumps, until the chicken is cooked through and opaque.
3
Cook Vegetables and Add Liquids
Add the shredded cabbage, chopped carrot, and bell pepper to the wok. Stir-fry for 2-3 minutes until they are slightly tender but still retain a bite.
Pour in the chicken broth and water. Increase the heat and bring the mixture to a rolling boil, which should take about 3-4 minutes.
4
Season and Thicken the Soup
Once boiling, reduce the heat to a simmer. Stir in the soy sauce, red chili sauce, rice vinegar, salt, and black pepper.
In a small bowl, whisk 3 tbsp of corn starch with 1/4 cup of cold water until you have a smooth, lump-free slurry.
While stirring the soup in a circular motion, slowly and steadily pour the cornstarch slurry into the pot.
Continue to simmer and stir for another 2-3 minutes as the soup thickens to a desirable consistency.
5
Garnish and Serve
Taste the soup and adjust seasoning if necessary.
Ladle the hot soup into individual serving bowls.
Garnish generously with the reserved crispy fried noodles and freshly chopped spring onion greens.
