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Chinese takeaway style chicken noodle soup in a serving bowl.

Chicken Noodle Soup

Course Soup, Starter
Cuisine Chinese, British Chinese
Keyword noodles, Soup, noodle soup, chicken, chicken noodle soup, chicken soup
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 portion

Ingredients

  • 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)

To serve

  • 1 spring onion finely sliced
  • Dash sesame oil optional, see notes

Instructions

  1. 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.

  2. 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.

  3. 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.

Recipe Notes

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.