This Chinese takeaway style chicken noodle soup recipe is so simple, but can become as complex as you want it to be should you choose to make your own chicken stock. Of course home made stock is always a good thing, but I’ve made this soup many times using Kallo organic very low salt chicken stock cubes. I like using these over regular stock cubes which can be quite salty and don’t leave as much room for added salt / MSG.
One nest of thin lucky boat noodles will easily make 4 portions of noodle soup – with a simple seasoning of salt, light soy sauce, MSG and white pepper, the soup is ready to serve in just a few minutes.
- 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
Prepare the noodles and place 40g of prepared noodles in a soup bowl. Set aside.
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 to the soup and simmer for about 3 minutes until the chicken is cooked through. 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.