chinese chicken noodle cabbage soup

Chinese Chicken Noodle Cabbage Soup for One Person

I’ve been fighting the creeping crud and nothing helps fight germs better than a big bowl of soup, preferably spicy soup.  This Chinese chicken noodle cabbage soup is perfect. The spicy broth clears the sinuses, the garlic, ginger and chili sauce have antibiotic qualities, and it tastes good too.

I adapted the recipe from a recipe I found on Epicurious.  It’s not just smaller quantities though. My version has less sugar, and is a bit spicier (I wanted the heat more than sweetness). Gotta fight those germs!  Also, since I didn’t have tahini handy (and wouldn’t want to buy it just for this), I ditched that and used peanut butter instead.  I didn’t have seasoned rice vinegar either, so I substituted the regular kind. Their recipe cooked the chicken by boiling it in the soup.  I decided I wanted more complex, caramelized flavor, so I cooked it with the cabbage.  And, since I didn’t have sherry I reasoned that since sherry was essentially fortified wine, that some red wine and a drizzle of honey would work just fine. It did!

This is enough for one generous serving, or two smaller ones, depending on how hungry you are.




Chinese Chicken Cabbage Noodle Soup

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

one serving

Chinese Chicken Cabbage Noodle Soup

Spicy chinese chicken cabbage noodle soup fragrant with garlic, chili garlic sauce, and scallions. Not too hot and not too sweet.

Ingredients

  • 1 large chicken thigh (or 2 smaller ones)
  • 1 tsp soy sauce
  • 1/2 tsp sherry (or use red wine and a drizzle of honey)
  • 1 tsp sesame oil (divided)
  • 1 garlic clove, smashed and minced
  • 1 tsp peanut butter*
  • 1 tsp fresh ginger, grated
  • 1/2 tsp rice vinegar
  • 12 tsp chili garlic sauce
  • 5-6 leaves cabbage, shredded or chiffonade**
  • 1 tsp canola oil
  • 1 scallion, diced
  • 2 cups chicken broth
  • 2 oz long noodles, with water to cook

Instructions

  1. Cut up the chicken thigh into strips and put them in a small bowl.
  2. Add the soy, sherry, and half the sesame oil to the bowl with the chicken.
  3. Let sit about 20 minutes.
  4. In another bowl, mix together the garlic, peanut butter, ginger, rice vinegar, and chili garlic sauce.
  5. In a large, sturdy pot (a Dutch oven will work nicely), heat the rest of the sesame oil, and the canola oil on medium-high heat. Add the cabbage and the scallions.
  6. Cook for five minutes until the cabbage softens slightly.
  7. Add the chicken mixture and cook another 3-5 minutes.
  8. Add the broth, increase the heat, and bring the soup to a boil. Once it's boiling, turn the heat down a bit and let the soup simmer for five minutes.
  9. While the soup is coming to a boil, fill a saucepan with water and heat to boiling. Once it's boiling, add the noodles and cook 5-8 minutes until al dente.
  10. Once the noodles are done, drain them in a colander.
  11. Pour the soup into a large bowl, and add the noodles.

Notes

*If you use unsweetened, natural peanut butter, add a little sugar or honey

** How to chiffonade:

Take the cabbage leaves and stack them on top of each other. Then roll them up like a cigar. Cut them across (the short way) so you end up with long, thin ribbons.

Chinese Chicken Noodle Cabbage Soup Substitutions and Variations

  • Add some sliced mushrooms, broccoli, or snow peas to the soup (when you cook the cabbage and scallions)
  • Substitute bok choy for the cabbage
  • Want it spicier? Drizzle the finished soup with some sriracha or more chili garlic sauce
  • Go with the original recipe and use the tahini instead of the peanut butter
  • Like it less spicy?  Use sriracha in the recipe instead of the chili garlic sauce




 

Tools and Ingredients for Chinese Chicken Noodle Cabbage Soup

Huy Fong Sauce Chili Garlic

This is great for lots of recipes: put it in Chinese eggplant with garlic sauce, chili citrus chicken thighs, sesame noodles, or add a kick to scrambled eggs or meatloaf. Or, mix it into mayonnaise for chili aioli.


Nakano Rice Vinegar

This is just about essential for Asian cooking. Use it in this recipe, or for an Asian cole slaw. Baste meat with it, or combine it with some soy sauce, garlic, ginger, sesame oil, and scallions for a quick dipping sauce.


Kadoya Sesame Oil

Another essential for Asian cooking, great for salad dressings, shrimp, or teriyaki. Use it in Chinese cucumber salad, or saute it with some spinach.

 

More Asian Recipes

Sichuan Chinese Chicken and Eggplant with Garlic Sauce

Spicy Sesame Noodles Recipe for One Person

Chili Citrus Chicken Thigh Recipe for One

Spicy Beef Noodle Soup for One

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