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    You are in: Home / Recipes / Taiwanese Sour Chicken Noodle Soup Recipe
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    Taiwanese Sour Chicken Noodle Soup

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Member #610488's Note:

    This recipe is from a local Chinese restaurant.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook the egg noodles in 1 quart boiling water until al dente, about 3 minutes. Drain and toss with a small amount of toasted sesame oil to prevent sticking. Set aside.
    2. 2
      Have the stock heating in a pot.
    3. 3
      Heat a large wok over high heat. When the wok begins to smoke, add the peanut oil. Stir-fry the ginger and chile for less than 30 seconds. Add the chicken and let settle for 1 minute before stir-frying.
    4. 4
      As the chicken begins to brown, add the rice wine and stir-fry until the wine has almost evaporated. Carefully stir in the tofu. Then add in the mushrooms, bamboo shoots and the white parts of the napa cabbage, and stir-fry for 1 minute.
    5. 5
      Add the hot stock. Bring to a boil, and then reduce to a simmer. Season the soup with the soy sauce, black rice vinegar, salt and ground white pepper. Stir in the green parts of the napa cabbage and continue to simmer for 10 minutes, skimming off any foam that arises.
    6. 6
      Divide the noodles into 4 bowls. Ladle some of the soup over the noodles and garnish with scallions and cilantro.

    Ratings & Reviews:

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    Nutritional Facts for Taiwanese Sour Chicken Noodle Soup

    Serving Size: 1 (359 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 372.0
     
    Calories from Fat 128
    34%
    Total Fat 14.2 g
    21%
    Saturated Fat 2.9 g
    14%
    Cholesterol 109.8 mg
    36%
    Sodium 866.0 mg
    36%
    Total Carbohydrate 30.6 g
    10%
    Dietary Fiber 4.2 g
    16%
    Sugars 5.0 g
    20%
    Protein 32.2 g
    64%

    The following items or measurements are not included:

    vegetables

    fresh ginger

    shaoxing wine

    black vinegar

    fresh cilantro

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