Chicken noodle soup 雞面

Parboil the fresh noodles for about 2 minutes. Parboiling soften the noodles, wash away excess oil, starch and dirt.
Cook dried noodles until soft or el dente. They don't take as long as pasta.
To keep the noodles springy, dunk them quickly in cold water after draining to stop the cooking.

Rice cooker chicken noodle soup  電飯煲雞面
1 whole chicken
1 yellow onion, chopped
2 cloves of garlic, crushed
2 bay leaves
8 cups chicken stock
440g fresh egg noodles
1 cup fresh or frozen peas
2 carrots, peeled and thinly sliced lengthwise
salt and cracked pepper
2 tbsp chopped fresh Italian parsley

Cut chicken into serving pieces
Put chicken pieces, onion, garlic, bay leaves and stock in rice cooker bowl
Close lid and press "cook"
Bring to a boil and cook for 40 minutes
Remove chicken from pot and pull meat off bones
Set aside and keep warm
Add noodles, peas, carrots, and chicken to rice cooker bowl
Press "cook" and cook until heated through, about 5 minutes
Remove bay leaves and discard
Season with salt and pepper
Serve garnished with parsley and accompanied with crusty bread

Instant chicken noodle soup recipe  即時雞面食譜
Try using instant noodles to make this dish, don't use the accompanying soup sachets.
  • 150g instant noodles
  • 3 fresh chinese mushrooms
  • 1 stalk of spring onion
  • 1/2 boneless chicken thigh fillet
  • 500ml chicken stock
  • 10ml salad oil
  • Dash of pepper

  1. Cook the noodles and spring onion
  2. Place the noodle and spring onion in the serving bowl
  3. Heat the salad oil in a pan, add the chicken and brown it slightly
  4. Add the chicken stock and chinese mushrooms
  5. Bring to a boil and simmer for 10 minutes or until chicken is cooked
  6. Remove the chicken and pour the soup and mushrooms carefully into the serving bowl of noodles and spring onion
  7. Cut the chicken into thick slices and pile neatly on top of the noodle soup