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16 September 2014,12:57 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
15 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Bring the stock to the boil in a large saucepan, and add the mushrooms, noodles, chicken, spring onions and soy sauce.
  • Return to the boil, then remove from the heat. Cover and leave to stand for 5 minutes. Meanwhile, put all the oils in a small saucepan with the ginger and garlic, and heat through until sizzling.
  • Stir the watercress into the soup and ladle into warmed serving bowls.
  • Pour a little of the hot oil into each bowl, ensuring that the ginger and garlic are evenly distributed. Leave to stand for a further 3 minutes, then serve.


  • 1.5 litres strong chicken stock
  • 6 shiitake mushrooms, halved
  • 150 grams rice vermicelli noodles
  • 100 grams minced chicken
  • 4 spring onions, finely chopped
  • 4 teaspoon soy sauce
  • 5 tablespoon groundnut oil
  • 1 teaspoon sesame oil
  • 2 teaspoon chilli oil
  • 2 inch piece root ginger, grated
  • 2 garlic clove, crushed
  • 150 grams watercress, chopped

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