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One-Pot Chinese Chicken Noodle Soup Recipe

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★★★★★

4.9 from 83 reviews

This One-Pot Chinese Chicken Noodle Soup is a quick and flavorful meal combining tender chicken, fresh vegetables, and savory noodles in a rich broth. Enhanced with classic Asian seasonings like soy sauce, fish sauce, rice vinegar, and a hint of ginger and garlic, this comforting soup is perfect for a cozy dinner. The recipe is easy to prepare in a single pan, making cleanup a breeze.

Ingredients

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Sauce Mix

  • 1 Tablespoon Brown Sugar
  • 2 Tablespoons Fish Sauce
  • 2 Tablespoons Soy Sauce
  • 1 Tablespoon Rice Vinegar

Main Ingredients

  • 1 Tablespoon Oil
  • 2–3 Green Onion Bulbs (spring onion, sliced, keep bulbs and stalks separate)
  • 1 cup Chinese Cabbage (shredded)
  • 1 Tablespoon Ginger + Garlic (fresh, chopped or smashed)
  • 1 medium-sized Chicken Breast (cut into small pieces)
  • 1/4 Gallon Water mixed with concentrated Stock (about 4 cups broth)
  • 2 Tablespoons Chinese Rice Wine
  • About 1/2 pack Lo Mein Noodles
  • Red Chili Pepper Flakes (to taste)
  • Few drops Sesame Oil (optional)
  • Green Onion Stalks (sliced, for garnish)

Instructions

  1. Prepare the sauce mix: In a small bowl, combine the brown sugar, fish sauce, soy sauce, and rice vinegar. Stir well and set aside for later use.
  2. Prep fresh ingredients: Slice the green onion bulbs and separately slice the green stalks for garnish. Shred the Chinese cabbage (napa cabbage). Cut the chicken breast into small, bite-sized pieces. Chop or smash fresh ginger and garlic if using fresh.
  3. Heat the oil and stir-fry vegetables: Heat 1 tablespoon of oil in a large pan or wok over high heat. Add the sliced green onion bulbs and shredded napa cabbage, stir-frying quickly for about 1 minute to soften and release flavors.
  4. Add ginger and garlic: Push the vegetables to one side of the pan and add the ginger and garlic. Stir-fry briefly for a few seconds on slightly reduced heat to prevent burning and to release aromatic flavors.
  5. Cook the chicken: Add the chicken pieces to the pan, cooking and stirring until all sides are evenly cooked and slightly browned.
  6. Add broth and sauces: Pour in the prepared broth (water mixed with stock), the soy-based sauce mixture prepared earlier, and 2 tablespoons of Chinese rice wine. Stir everything together to combine evenly.
  7. Simmer the soup: Cover the pan and allow the soup to cook on medium heat for about 7 minutes or until the chicken is fully cooked and flavors have melded well.
  8. Add noodles: A few minutes before serving, add the lo mein noodles to the soup. They cook quickly, so stir to separate and finish cooking within minutes.
  9. Serve and garnish: Spoon the hot soup into bowls and garnish with sliced green onion stalks, red chili pepper flakes to taste, and a few drops of sesame oil if desired for extra aroma and flavor.

Notes

  • You can use fresh ginger and garlic for the best flavor, but pre-minced or powdered can work in a pinch.
  • The concentrated stock used in the broth can be chicken or vegetable based, adjust saltiness accordingly.
  • Lo mein noodles can be substituted with other egg noodles or ramen noodles as preferred.
  • Adjust the amount of chili flakes based on your spice tolerance.
  • If sesame oil is unavailable, toasted sesame seeds can be sprinkled as garnish for a nutty flavor.
  • Ensure to keep the green onion bulbs and stalks separate as the bulbs cook into the soup, and stalks provide a fresh garnish.

Keywords: One-Pot, Chinese, Chicken, Noodle Soup, Easy, Quick, Comfort Food, Lo Mein, Asian Soup

Find it online: https://amayaharis.com/one-pot-chinese-chicken-noodle-soup-recipe/