Chinese chicken noodle soup with peanut sauce

• sunflower oil↗1 tbsp tbsp
• skinless, boneless chicken thighs↗4
• garlic clove↗1

  minced

• ginger↗1 thumb-sized piece

  grated

• chicken stock↗500ml ml
• soy sauce↗1 tsp tsp
• Chinese cabbage↗½

  thinly sliced

• mushrooms↗150g g
• wok noodles↗150g g

  (we used udon)

• peanut paste↗1 tbsp tbsp
• soy sauce↗1 tsp tsp
• honey↗1 tsp tsp
• sriracha↗

  or another hot sauce (optional), for serving

Step-by-step instructions

1. 1

   Heat oil in a saucepan over medium heat, add the chicken and brown it lightly for about 2‑3 minutes, then add the garlic and ginger and stir to coat the chicken. Sauté for another minute, then pour in the chicken stock and soy sauce, bring to a boil, then reduce to a gentle simmer. Cover and let it bubble lightly for 25‑30 minutes until the chicken is tender and falling apart.

2. 2

   Meanwhile, whisk together the sauce ingredients with a splash of water. When the chicken is done, remove it with a slotted spoon and shred it on a plate using two forks. Add the cabbage, mushrooms and noodles to the pot, raise the heat, then stir in the chicken, add a dash of sriracha if using, and ladle the soup into bowls. Drizzle with a little peanut sauce and serve.