Olive Magazine
Chinese Chicken Noodle Broth Recipe

Chinese chicken noodle broth

Published: March 25, 2015 at 3:09 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

If you love the bowls of Asian soup noodles you now find in restaurants on every high street, you’ll be thrilled to discover how easy they are to make at home. This Chinese chicken noodle broth is a great way of using up leftover roast chicken

Nutrition:
NutrientUnit
kcal423
fat14.6g
saturates2.4g
carbs21.7g
fibre1.9g
protein53g
salt4.72g
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Try this Chinese chicken noodle broth, then check out our bone broth, vegetable broth and harissa chicken broth. Also discover more Chinese-style recipes including our Chinese drunken chicken, Chinese chicken wings and Chinese chicken dumplings.

Ingredients

  • fresh chicken stock, cube or concentrate made up to 600ml
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 50g fine egg thread noodles
  • 100g shiitake mushrooms, halved
  • 2 cooked chicken breast, skinless and shredded
  • 50g young spinach
  • 1 red chilli, seeded and shredded

Method

  • STEP 1

    Heat the stock, soy sauce and sesame oil in a saucepan and cook the noodles and mushrooms in the stock for 2 minutes. Add the chicken and spinach and heat through for a few more minutes. Ladle the broth into bowls, scatter with chilli and serve.

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