Asian Chicken Noodle Soup

asian chicken noodles soup in a bowl with two chop sticks on top of it.

Asian chicken noodle soup made with chow mein noodles, tender chicken, pak choi, and a ginger soy broth. A quick, flavorful dinner ready in about 30 minutes.

Course Main Course, Soup

Cuisine Asian

Diet Low Fat

Prep Time 15

Cook Time 15

Servings servings

Calories 531kcal

Author Adina

Equipment

Soup pot or large Dutch oven

Ingredients

7 oz chow mein noodles Note 1
1 teaspoon sesame oil
2 carrots julienned
3 garlic cloves finely minced
2 inch pieces ginger 5 cm, finely minced
½ teaspoon red pepper flakes or 1 long red chili finely chopped, to taste
10.5 oz pak choi sliced, Note 2
2 spring onions sliced (whites and greens separated)
1 lb chicken breast thinly sliced
2 tablespoons vegetable oil divided
4 cups chicken stock
2 tablespoons Shaoxing
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon mirin
2 teaspoons sugar
1-2 limes to taste and for serving
1 teaspoon toasted sesame seeds for garnishing

US - EU

Instructions

Cook the noodles: Bring a large pot of water to a boil. Cook the noodles according to the package instructions (mine needed 4 minutes). Drain well, place in a bowl, and toss with the sesame oil to prevent sticking. Set aside.
7 oz chow mein noodles + 1 teaspoon sesame oil
Julienne the carrots: Peel the carrots and cut them into thin, even slices. Stack a few slices, then cut them into thin matchstick-sized strips about 2 inches (5 cm) long. Set them aside.
2 carrots
Prepare the vegetables: Finely mince the garlic, ginger, and chili. Slice the pak choid into 1-inch (2.5 cm) pieces. Slice the spring onions into thin rings, keeping the white and green parts separate.
3 garlic cloves + 2 inch pieces ginger + ½ teaspoon red pepper flakes or 1 long red chili + 10.5 oz pak choi + 2 spring onions
Slice the chicken: Slice the chicken breast thinly and set aside.
1 lb chicken breast
Cook the chicken: Wipe the pot dry if needed. Heat ½ tablespoon of oil over medium-high heat. Cook half the chicken until lightly golden, about 2-3 minutes. Remove and repeat with the remaining ½ tablespoon of oil and the rest of the chicken. Set aside.
1 tablespoons vegetable oil
Cook vegetables: Add 1 tablespoon of oil to the pot. Stir-fry the carrots for 2 minutes. Add garlic, ginger, and chili and cook for 1 minute, stirring constantly.
1 tablespoons vegetable oil
Cook the soup: Return the chicken to the pot. Add chicken stock, Shaoxing, rice vinegar, soy sauce, mirin, and sugar. Bring to a boil and simmer uncovered for 2 minutes.
chicken + 4 cups chicken stock + 2 tablespoons Shaoxing + 2 tablespoons rice vinegar + 2 tablespoons soy sauce + 1 tablespoon mirin + 2 teaspoons sugar
Add pak choi and the white parts of the spring onions. Cook for another 2 minutes until just tender.
Add the noodles and heat through. Adjust with salt and lime juice to taste. Start with 1 tablespoon, taste and adjust as needed (Note 4).
Serve: Ladle into bowls and top with the green parts of the spring onions and the toasted sesame seeds. Serve with lime wedges.
1-2 limes + 1 teaspoon toasted sesame seeds

Notes

Noodles: Use soft chow mein noodles (wheat egg noodles), not the crispy salad-style ones. You can substitute similar Chinese wheat noodles, thin egg noodles, lo mein noodles, or even spaghetti. Rice noodles also work; cook them separately first.
Pak choi: Also called bok choy. You can replace it with baby spinach or other vegetables. If using peppers or mushrooms, slice them thinly and sauté them with the carrots. Sugar snap peas can be added at the end, just like the pak choi.
Protein: Swap the chicken for shrimp, tofu, or another protein. Cook briefly in the pot, remove, and add back at the end.
The taste: The broth should taste a bit salty, a little sweet, and slightly sour. Adjust with more soy sauce, lime, or sugar until it tastes right to you.

Nutrition