Last Updated on 17 December 2023 by cooksimply
Sometimes there’s nothing better than a hot bowl of steaming Chinese chicken noodle soup. Not only is it filling, nutritious and full of aromatic flavours but it’s also really easy to make. So you can have a comforting dish at home any time you fancy.
Plus it’s not just for when you’re feeling under the weather [although amazing for making you feel better], this Chinese chicken noodle soup recipe is perfect for a mid-week dinner, and a great way to use up leftover chicken and vegetables. It really is a recipe you can tailor to suit your tastes – or with the ingredients, you have in your fridge.
What’s in this chicken noodle soup Chinese style
The beauty of this noodle soup is the simplicity of the ingredients. This recipe combines all my favourite things including pak choi, cooked chicken, noodles and mushrooms. The chicken stock is infused with the fragrant flavours of garlic and fresh ginger, as well as oyster sauce, Shaoxing wine and soy sauce. And of course, lovely noodles – tons of them!
What noodles are best?
For this recipe, I use medium egg noodles but you can use any type of noodles you like – fine egg noodles, white rice noodles, ramen noodles or even udon noodles. As long as they can be slurped, they’ll be fine.
How to make this recipe for Chinese chicken noodle soup
Firstly, gather all your ingredients. Then you want to get a big deep pot. Fill with chicken stock, then add the ginger and garlic, as well as the Shaoxing wine, oyster sauce and both light and dark soy sauces. You need to let it simmer for at least 10-15 minutes so the umami flavours can infuse into the stock. If you have time, by all means, let it simmer for longer. It will only taste better.
Then add the rest of the ingredients – the cooked chicken, spring onions, mushrooms and pak choi, as well as the noodles. And continue to let it all cook for another five minutes. Make sure to give it a few stirs so all the ingredients are immersed in the stock.
Can I make my own stock?
While I would never argue that homemade stock is the best to use for the base of any soup broth – sometimes it’s not always possible or it’s too time-consuming. So using shop-bought chicken stock is absolutely fine for this quick and easy recipe. I would suggest, though, getting the best quality chicken stock you can – rather than using a stock pot or cube.
If you have your own stock to use – even better! Whenever I roast a chicken, I save the carcass, so that I can make my own stock. Throw the carcass in with any vegetables, plus carrots, onions and a few herbs – whatever you have – and then fill the pot with water and simmer for several hours. The resulting stock afterwards is so fragrant and tasty, and wonderful as a base for this noodle soup. Plus you’ll also have leftover chicken to throw in, too.
What other vegetables can I use?
The choice is endless. You could add baby sweetcorn, Chinese cabbage, mange tout, and beansprouts as an example. You could even withhold the chicken and make this a vegetarian/vegan noodle soup, use vegetable stock instead of chicken and throw in some silky tofu, and use rice noodles instead of egg noodles.
How to serve with chicken noodle soup
Ladled into large bowls with plenty of noodles, and plenty of soup. Top with some extra spring onions and I like to drizzle chilli sauce over the top for a spicy hit.
Quick & easy Chinese chicken noodle soup
Ingredients
- 900 ml of chicken stock You can add more if you need to
- 1 cm piece of fresh ginger grated
- 2 cloves of garlic minced
- 2 tbsps of oyster sauce
- 1 tbsp of dark soy sauce
- 1 tbsp of light soy sauce
- 1 tsp Shaoxing wine [or mirin]
- 300 g of cooked chicken sliced
- 200 g of pak choi leaves sliced
- 150 g of mushrooms sliced
- 3 spring onions finely sliced
- 350 g of fine egg noodles
Instructions
- Cook your noodles according to the packet instructions and put them to one side. Or see note below.
- In a large saucepan, add the chicken stock, oyster sauce, soy sauce, Shaoxing wine, ginger and garlic – and simmer gently for around 15 minutes to let the ginger and garlic infuse.
- Then add the chicken, noodles, spring onions, pak choi and mushrooms and make sure the ingredients are well combined. Continue to simmer for another 5-8 minutes.
- Serve in bowls, with plenty of soup ladled over the noodles, chicken and vegetables. Sprinkle over some spring onions before serving.
- You can also drizzle over some chilli sauce to give the noodles an extra fiery hit.
Notes
Nutrition
Did you follow this recipe?
If you made this Chinese chicken and noodle soup, please leave me some star ratings and a comment below or tag @cooksimplyathome on Instagram. You can find other Chinese meal ideas here.
Really enjoyed this quick, easy soup. Only thing for me was that I’d use less noodles and a bit more liquid next time. The flavours were delicious though.
Glad you enjoyed them – and definitely adapt the recipe to your tastes and preferences.
Simple, healthy and tasty. I used rice noodles and it was delicious, I’ll be making this again
Really pleased you enjoyed it.