Tantalise your taste buds with this deliciously warming soup.
Ingredients
Marinade
- 1 tbsp macadamia oil
- 1 tbsp soy sauce
- 1 tbsp Shaoxing Chinese cooking wine
- 1/2 tsp sesame oil
- 1/2 tsp ground black pepper
- 1 pinch salt
Soup
- 4 chicken thighs skinless and boneless, cut into strips
- 300 g Hokkien noodles
- 1 tbsp macadamia oil
- 1 1/2 cups chicken stock
- 2 cloves garlic bruised
- 1 small knob of ginger bruised
- 4 dried Chinese mushrooms soaked in hot water for 10 minutes until soft, stems removed and cut into strips
- 1/2 cup macadamias roasted and roughly chopped
- 1 tsp caster sugar
- 2 tbsp light soy sauce
- 2 tbsp black vinegar
- 1 tbsp cornflour mixed with 2 teaspoons water to make a paste
- 3 green onions finely sliced
- 1/2 cup beansprouts
- 1/4 cup macadamias extra, roasted, finely chopped, for garnish
Instructions
Marinade
- In a large bowl, combine the marinade ingredients, add the chicken and set aside for 15 minutes.
Soup
- Bring a medium saucepan of water to the boil and cook the noodles according to packet instructions. Drain and rinse under cold water to stop further cooking and drizzle over the macadamia oil to stop them sticking together. Divide between 4 deep bowls.
- In a large saucepan add the stock, garlic, ginger and chilli, cover and bring to the boil. Add the mushrooms, macadamias and sugar. Bring back to the boil and add the chicken and stir with a fork to separate. Reduce the heat to a simmer and cook for 5 minutes. Season with the soy sauce and vinegar.
- Bring back to the boil and slowly stir in the cornflour paste. Reduce to a simmer, cook for a further 5 minutes and then stir through the green onions and beansprouts. Ladle the soup over the noodles, top with the extra macadamias and serve immediately.
Nutrition
Calories: 694kcalCarbohydrates: 38gProtein: 29gFat: 48gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 29gTrans Fat: 1gCholesterol: 113mgSodium: 1113mgPotassium: 552mgFiber: 5gSugar: 6gVitamin A: 185IUVitamin C: 4mgCalcium: 49mgIron: 4mg
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