This Chinese takeaway style chicken noodle soup recipe is so deliciously simple and quick to make. Perfect as part of a feast of Chinese takeaway favourites!
This Chicken noodle soup is so simple, but can be made as elaborate as you choose should you opt to use home made stock. Of course, making chicken stock from scratch is worthwhile and delicious, but this simple takeaway style soup works well with chicken stock cubes or chicken powder.
Ingredients For Chicken Noodle Soup
- Noodles: I like lucky boat thin noodles.
- Chicken Stock: I like Kallo organic very low salt chicken stock cubes. But, any good tasting chicken stock will work. If your stock is salty, you may not need to add salt, so do check the flavour first.
- Other Ingredients: Light Soy Sauce, Sea Salt, MSG, White Pepper, Chicken Breast, Toasted Sesame Oil, Spring Onion
How To Make Chicken Noodle Soup
This soup comes together in just a few minutes. First the noodles are softened, then combined with a soup made with chicken stock, light soy sauce, sea salt, MSG, white pepper and chicken breast. With toasted sesame oil and fresh spring onion to serve, it’s an honest and delicious soup that is oh so simple, but oh so delicious!
Step 1: Noodles
Put the noodle nest in a bowl and cover with boiling water. Let stand for 2 minutes, mix briefly and drain the water. Place 40g of softened noodles in a soup bowl (one nest of lucky boat noodles will do about 4-5 takeaway sized portions of soup). Set aside.
Step 2: Soup
Put the light chicken stock, light soy sauce, sea salt, MSG and white pepper in a saucepan, bring to the boil then reduce to a simmer. Add the sliced chicken and simmer for about 3 minutes until the chicken is cooked through.
Step 3: Serve
Pour the chicken soup over the prepared noodles in the bowl. Garnish with the sliced spring onion, drizzle with sesame oil (if using) and serve.
I hope you’ll try this Chinese takeaway style chicken noodle soup recipe. If you do, let me know in the comments how it went!
- 40g thin lucky boat noodles soaked and drained, drained weight
- 275 ml light chicken stock
- Dash light soy sauce
- 1/4 teaspoon sea salt
- 1/4 teaspoon MSG
- Pinch white pepper
- 50 grams raw chicken breast, thinly sliced (or 1 small handful cooked shredded chicken breast or thigh meat)
- 1 spring onion finely sliced
- Dash sesame oil optional, see notes
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Put the noodle nest in a bowl and cover with boiling water. Let stand for 2 minutes, mix briefly and drain the water. Place 40g of prepared noodles in a soup bowl (one nest of lucky boat noodles will do about 4-5 takeaway sized portions of soup). Set aside.
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Put the light chicken stock, light soy sauce, sea salt, MSG and white pepper in a saucepan, bring to the boil then reduce to a simmer. Add the sliced chicken and simmer for about 3 minutes until the chicken is cooked through.
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Pour the chicken soup over the prepared noodles in the bowl. Garnish with the sliced spring onion, drizzle with sesame oil (if using) and serve.
I like Ottogi Korean sesame oil in chow mein and noodle soup dishes.
This recipe uses 40g (soaked and drained weight) of thin lucky boat noodles. This is about 1/5th of an average nest of dry noodles and you’ll have to soak an entire block. Leftover soaked and drained noodles can be stored in a sealed container in the fridge for 2 days for use in future chow mein or noodle soup dishes.
Do you like this Chinese takeaway style chicken noodle soup recipe? If so, buying a copy of my book might appeal to you! In The Chinese Takeaway Secret you can find a host of restaurant and takeaway style recipes that you can make at home. You’ll learn how to make szechuan chicken, beef and black bean sauce, spring rolls, chow mein and more! You can buy The Chinese Takeaway Secret in paperback or kindle form here.
- McGovern, Kenny (Author)
- English (Publication Language)
- 240 Pages – 06/09/2022 (Publication Date) – Robinson (Publisher)
