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Hot & Sour Chicken Noodle Soup

If you can’t find julienned bamboo shoots, buy sliced ones and cut them into narrow strips and if you’d like a thicker soup, dissolve 2 tablespoons cornstarch in 3 tablespoons water. Stir into hot soup and cook until thickened before ladling it over the noodles.

Prep Time 
Cook Time 
Total Time 
Servings 
4

Ingredients 

SOUP
1 package (10 ounces) Chinese curly noodles
2 tablespoons canola oil
2 to 4 (12 ounces) Gold'n Plump® Boneless Skinless Chicken Thighs, thinly sliced
1 tablespoon grated fresh gingerroot
1 tablespoon chili-garlic sauce
1 cup small button or shiitake mushrooms, thinly sliced
1 can (8 ounces) julienned bamboo shoots
1 cup fresh bean sprouts
1/4 cup soy sauce
1/4 cup rice vinegar
1 quart low-sodium chicken broth
GARNISHES
Toasted sesame oil
Chopped fresh cilantro
Sliced green onion

Instructions 

Cook noodles according to package directions. Drain and divide between 4 large soup bowls.

Heat 1 tablespoon oil in wok or soup kettle over medium-high heat. Add chicken, ginger, and chili-garlic sauce. Cook and stir 3 minutes. Remove from pan to plate.

Add remaining 1 tablespoon oil to pan; add mushrooms, bamboo shoots, and bean sprouts. Cook and stir 2 minutes. Return chicken mixture to pan; pour in soy, vinegar, and broth. Bring soup to a boil; reduce heat and simmer 10 minutes.

Ladle soup over noodles; garnish with a drizzle of sesame oil and sprinkle with cilantro and green onions.

Variations 

Nutritional information may change when substituting your chicken 
product. If you choose to substitute frozen chicken for this recipe, 
it's best to thaw before cooking.

Possible Substitutions 
Cuisine 
  • Serving Size
    • Servings 
      4
  • PER SERVING
    • Calories 
      540
    • Calories from Fat 
      26%
    • Total Fat 
      16g
    • Saturated Fat 
      3g
    • Total Carbohydrate 
      65g
    • Protein 
      34g
    • Sugars 
      3g
    • Cholesterol 
      52mg
    • Dietary Fiber 
      7g
    • Sodium 
      1,100mg
  • DAILY VALUE
    • Vitamin A 
      3%
    • Vitamin C 
      12%
    • Calcium 
      6%
    • Iron 
      21%
  • DIETARY EXCHANGES
    • Starch/Bread 
      4
    • Fat 
      1.5
    • Vegetable 
      1
    • Lean Meat 
      3
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Recipe Source