Spicy Sichuan Chicken Soup with Glass Noodles
, Serves 4
A fiery, numbing Sichuan-style chicken soup with gochujang broth and shiitake, ladled over glass noodles.
| prepBring a large pot of water to a boil for the glass noodles | |||||||
| 2 tablespoons avocado oil | Cook aromatics 3 min | Add shiitake, cook 3-4 min | Stir in gochujang 1 min, pour in broth | Add seasonings, simmer 5-6 min | Cover, simmer 8-10 min | Add chicken, warm through, stir in greens | Ladle soup over noodles, top with cilantro |
| 4 garlic cloves, minced | |||||||
| 6 green onions, thinly sliced, white parts only (reserve the green parts) | |||||||
| 1-inch / 2.5 cm piece fresh ginger, peeled, cut into thin matchsticks | |||||||
| 1 teaspoon Sichuan peppercorns, lightly crushed | |||||||
| 1/2 teaspoon Sichuan chili flakes, plus more to taste | |||||||
| 115 g shiitake mushrooms, stems removed, thinly sliced | |||||||
| 2 tablespoons gochujang | |||||||
| 1.4 L low-sodium chicken broth | |||||||
| 2 tablespoons rice vinegar | |||||||
| 2 tablespoons tamari or soy sauce | |||||||
| 2 teaspoons toasted sesame oil | |||||||
| 2 teaspoons coconut sugar | |||||||
| 1/2 teaspoon white pepper | |||||||
| 280 g shredded rotisserie chicken | |||||||
| green parts of the 6 green onions (reserve some for serving) | |||||||
| 225 g glass noodles | Cook, drain & rinse glass noodles | ||||||
| 10 g finely chopped fresh cilantro, plus more for serving | |||||||
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