Chinese Rice Noodles in Fragrant Chicken Broth Recipe
Delicate rice noodles in a light yet very aromatic chicken broth are a dish that in China is often eaten for a quick lunch or dinner. It’s as warming as Polish chicken soup, but with a hint of ginger, soy sauce, and sesame. Perfect when you want something light but satisfying, without spending a long time at the stove.
This dish combines the comfort of a classic chicken soup with the lightness and aroma of Asian cuisine. Rice noodles make it naturally gluten-free, and the ginger, soy sauce, and sesame oil give it depth of flavor without heavy sauces or long cooking.
Chef's tips
Cut the chicken into really thin strips so it cooks quickly and stays juicy. Don’t brown the garlic and ginger – if they burn, the broth will taste bitter. Adjust the amount of soy sauce to the saltiness of your broth; some ready-made broths are already quite salty.
How to serve
Serve the soup very hot, in deep bowls, with chopsticks for the noodles and a spoon for the broth. You can add fresh chili slices, a little lime, or extra sesame oil on top. It pairs well with simple Asian-style pickled vegetables on the side.
Ingredients
- rice noodles, fresh or dried (ribbons) - 200 g
- skinless chicken breast - 250 g
- chicken or vegetable broth - 1 l
- soy sauce - 3 tablespoons
- fresh ginger - 15 g
- garlic - 2 cloves
- carrot medium - 1 piece
- pak choi or Chinese cabbage - 150 g
- vegetable oil - 1 tablespoon
- sesame oil - 1 teaspoon
- chives or spring onion chopped - 2 tablespoons
- salt to taste (careful, soy sauce is salty)
- pepper to taste
Preparation
- Peel the ginger and slice it into thin slices. Peel the garlic and finely chop it. Peel the carrot and cut it into thin half-slices. Rinse the pak choi or Chinese cabbage and cut it into strips.
- Rinse the chicken breast, pat dry, and cut into thin strips or small cubes so it cooks quickly.
- In a large pot, heat the vegetable oil over medium heat. Add the ginger and garlic and fry for about 1 minute, stirring, until very fragrant, but do not let them brown.
- Pour in the broth, add the carrot, and bring to a boil. Reduce the heat to medium.
- Add the sliced chicken to the broth. Cook for 8–10 minutes, until the meat is completely white inside and tender.
- Add the soy sauce and taste the broth. If needed, season with a little salt and pepper.
- If using dried rice noodles, pour boiling water over them in a separate bowl and leave for the time indicated on the package (usually 5–10 minutes), until softened. Fresh noodles only need to be rinsed with warm water.
- Add the cabbage to the pot with the broth and cook for another 2–3 minutes, until the leaves soften but are still slightly firm.
- Add the drained rice noodles to the pot and cook for 1–2 minutes, just to heat them through and let them combine with the broth.
- Finally, pour in the sesame oil, if using, and stir. Ladle the soup into bowls, sprinkle with chopped chives, and serve immediately.
Storage
Przechowuj w lodówce w szczelnym pojemniku. Najlepiej przechowywać osobno bulion z dodatkami i osobno kluski, aby się nie rozpadły. Podgrzewaj na małym ogniu, nie doprowadzając do długiego wrzenia.
