Chicken, Asparagus & Rice Noodle Soup

Name: Chicken, Asparagus & Rice Noodle Soup
Cuisine: Chinese
Ingredients: ½ roast chicken, skin removed and flesh torn into large pieces; 1 spring onion (scallion), finely sliced; a pinch of freshly ground white pepper; ¼ teaspoon sesame oil; 2 tablespoons hoisin sauce; 1 tablespoon fish sauce; 2 slices of peeled ginger, cut into julienne; 1 spring onion (scallion), finely sliced; 6 green asparagus spears, cut on the diagonal into 3 cm (1¼ inch) lengths; 250 g (9 oz) fresh rice noodle sheets, cut into 2 cm (¾ inch) wide strips; 1 litre (35 fl oz/4 cups) fresh chicken stock; 2 tablespoons oyster sauce

Preparation info

Difficulty
Easy

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

A variation on the previous wonton soup with noodles, this version is easy, elegant and perfect for a complete lunch or dinner.

Ingredients

½ roast chicken, skin removed and flesh torn into large pieces
6 green asparagus spears, cut on the diagonal into 3 cm (

Asia
China
Lunch
Dinner

Method

Bring the chicken stock to the boil in a large pot. Add the oyster sauce, hoisin, fish sauce and ginger, and simmer for 2 minutes. Meanwhile, blanch the asparagus in a large pot of boiling water, then transfer to a serving bowl. Blanch the noodles in the same pot, then drain immediately and add to the asparagus. Drop the chicken into the stock and stir to heat through, then pou