Hot and Spicy Soup with Glass Noodles
Lee Kum Kee

Hot and Spicy Soup with Glass Noodles

Serves 4
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Glass noodles are a great alternative to other starches that often have a starchy base, making this kind great with the perfect texture to go well in a soup. Add a tablespoon of Lee Kum Kee Chiu Chow Chilli Oil if you like an extra kick. This is a classic Sichuan dish you must try, it is also easy to prepare, take a look at the recipe below.


600g mung bean vermicelli noodle, soaked
400g bean sprouts, washed
160g edamame beans, blanched in boiling water for 3 minutes
4 shiitake mushrooms, finely sliced
1 pak choi/ Chinese leaf, sliced
1 spring onion, sliced at an angle
½ carrots, cut into fine matchsticks
½ courgettes, cut into fine matchsticks
15g dried seaweed
30g pickled ginger
Small bunch coriander
For the soup
3 large dried shiitake mushrooms, soaked in hot water for at least 1 hour and then sliced
1 spring onion, cut in half
1 red chilli, sliced at an angle
1 litre chicken stock
25g ginger, sliced
For the egg
2 soft boiled eggs (bring a saucepan of water to boil and then place room temp eggs into the boiling water for 5 ½ minutes, remove and cool under the cold water tap)
3 Tbsp water


1 Sear the spring onions and sliced ginger in a saucepan for 30 seconds to a minute on medium heat until ginger starts to crisp. Then add chillies, along with tomato garlic sauce, oyster sauce, and the soaked shiitake mushrooms and stir well.
2 Now pour chicken stock into the pan and bring to a boil and simmer for at least 30 minutes
3 Place noodles into the soup and boil for 2 minutes, then serve in a bowl. Arrange the sliced raw vegetables, bean sprouts mushrooms, edamame beans and coriander over the noodles. Pour the soup over the top of the vegetables and top with a halved soy egg, seaweed & pickled ginger.


1 1 Tbsp of Lee Kum Kee Chiu Chow Chilli Oil for a spicy kick
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