Chicken Noodle Soup with Peanut Sauce

  • 25 Jun - 01 Jul, 2022
  • Mag The Weekly
  • Cookery


· 1 tablespoon oil

· 4 boneless chicken thighs

· 1 garlic clove

· 1 piece of ginger

· 500 ml chicken stock

· 1 teaspoon soy sauce

· ½ hispi cabbage

· 150 g mushrooms

· 150 g noodles

For the peanut sauce

· 1 tablespoon peanut butter

· 1 teaspoon honey

· Sriracha or chilli sauce


Heat oil in a saucepan over medium heat, add the chicken and brown a little, and then add the garlic and ginger and stir to coat the chicken. Fry for a further minute, then pour in the chicken stock and soy, bring to boil, reduce to a simmer. Cover with a lid and leave to gently bubble for 25 minutes. Meanwhile, mix the sauce ingredients with a splash of water. When the chicken is ready, lift it out with a slotted spoon and use forks to shred it on a plate. Add the cabbage, mushrooms and noodles to the pan, turn up the heat, then stir in the chicken, and ladle into bowls. Top with a drizzle of the peanut sauce and serve.