Korean-Chinese Chicken Broth Noodles

Name: Korean-Chinese Chicken Broth Noodles
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: fresh Chinese wheat noodles 220 g; chicken breast 180 g; chicken stock 900 ml; egg 1 ea; green onion 50 g; soy sauce 1 tbsp; black pepper 0.5 tsp; sesame oil 1 tsp

Quick answer

Total time: 35 min
Level: Medium
Servings: 2 servings
Ingredients: 8

About this dish

Beaten egg poured in a thin stream turns into silky floating ribbons on a clear chicken broth, the signature look of this Korean-Chinese noodle soup.

Tip it in all at once and it sets into large curds instead. Chicken breast pulled into fine threads tangles with the noodles rather than sitting apart in chunks, and seasoning stays light, just soy sauce and pepper with a few drops of sesame oil.

Ingredients

servings

IngredientAmount

fresh Chinese wheat noodles

egg1 ea

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Instructions

6 steps

1

Simmer 180g chicken breast in water over medium heat for 15 minutes until fully cooked.

Let cool briefly, then shred into thin strips by hand along the grain.
2

Cook 220g Chinese noodles in boiling water according to package directions.

Rinse under cold water to remove starch, then drain well.
3

Bring 900ml chicken stock to a boil in a pot.

Season with 1 tbsp soy sauce and black pepper, then taste and adjust.
4

Add shredded chicken and 50g sliced green onion to the stock and simmer 3 more minutes so the flavors infuse into the broth.
5

Drizzle the beaten egg in a thin stream while stirring to create egg flower ribbons.

Once the egg floats to the surface, reduce heat immediately.
6

Place the noodles in a bowl, pour over the hot broth, and finish by drizzling 1 tsp sesame oil evenly.