ching he huang

Whatever you do, don’t cut your noodles – they represent long life!

Gingery shiitake noodles

pack medium dried egg noodle

sesame oil

tbsp groundnut oil

fresh root ginger

fresh shiitake mushroom

spring onions

tbsp good-quality oyster sauce

tbsp light soy sauce

Cook the noodles according to pack instructions, then toss with a little sesame oil to stop them sticking.

Heat a wok over a high heat, then add the groundnut oil. Once it’s smoking, add the ginger, stir-fry for a couple of secs, then add the mushrooms with a splash of water to create steam, and cook for 1 min. Toss through the cooked noodles for 2 mins until hot, then add the spring onions, oyster and soy sauces, and a dash more sesame oil.

Chinese five-spice gives this chicken a wonderfully warm, aromatic flavour that adults and children will love

Festive golden five-spice chicken

chicken

groundnut oil

garlic

tbsp Shaohsing rice wine

tbsp clear honey

3-4 tsp five spice powder

Whisk together the marinade ingredients, put the chicken into a dish, then pour over the marinade, mixing to coat. Cover, then chill for at least 20 mins, or up to a day if you have time.

Heat oven to 180C/fan 160C/gas 4, and lift the chicken out of the marinade into a roasting tin. Roast for 40 mins, pour over the remaining marinade, then cook for a further 30 mins until golden and sticky. Sprinkle with the spring onion, then serve.

Keep tasting the broth and add as much chilli and rice vinegar as you like to get the right balance of flavours

Quick & easy hot-and-sour chicken noodle soup

dried wholewheat noodle

tbsp grated ginger

red chilli

skinless, boneless chicken thighs

Shaohsing rice wine

vegetable stock

chestnut mushrooms

tsp dark soy sauce

tbsp rice vinegar

cornflour

beansprouts

Bring a small pan of water to the boil and cook the noodles following pack instructions. Drain, rinse under cold running water to stop them cooking further, then drizzle over a little oil to prevent them sticking together. Divide between 2 deep bowls.

Heat a wok over high heat and add the rest of the oil. When it starts to smoke, add the ginger and chilli, then stir-fry for a few secs. Add the chicken and stir-fry for 2 mins. As the meat starts to turn brown, add the rice wine and cook for 3 mins more. Add the vegetable stock, bring to a simmer, then add the mushrooms. Season with the dark soy, light soy and rice vinegar.

Bring back to a simmer, then add the cornflour paste. Simmer and stir until thickened. Stir in the beansprouts and most of the spring onions, then ladle the soup over the noodles. Serve immediately, scattered with the remaining spring onions.

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Gingery shiitake noodles

Festive golden five-spice chicken

Quick & easy hot-and-sour chicken n...

Top 3 ching he huang recipes from across the web

The most viewed ching he huang recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gingery shiitake noodles

Festive golden five-spice chicken

Quick & easy hot-and-sour chicken n...

The most viewed ching he huang recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine