Best Chinese Chicken Noodle Soup With Peanut Sauce Recipes

CHINESE CHICKEN NOODLE SOUP

Steps:

• Heat the oil in a 3.5 qt pot or dutch oven over medium heat until hot. Add the chicken thighs. Cook undisturbed for a minute or until the bottom turns light golden.
• Flip the chicken thighs. Add the garlic, ginger, green onion, cumin, and Sichuan peppercorns. Cook for 1 minute, stirring occasionally, until the spices release fragrance.
• Add the Shaoxing wine, stock, cilantro, and bay leaf. Bring to a boil over medium-high heat, then reduce to a simmer. Cook covered for 20 minutes.
• Meanwhile, cook the noodles in a separate pot according to package directions. (*Footnote 3)
• Remove the chicken with a pair of tongs and transfer it to a plate. Use two forks to remove and discard the chicken skin. Then use the forks to shred the chicken meat.
• Use a mesh colander to remove the solid ingredients and discard them.
• Add the soy sauce and taste the broth to adjust the seasoning. Heat over medium-high heat again, to return to a boil.
• Add the carrots and cook for 3 minutes. Add the bok choy for another minute or until it reaches the desired texture. Add back the shredded chicken and give it a stir, so it warms up again.
• Transfer the noodles, the broth and vegetables to serving bowls. Garnish with a sprig of cilantro and serve hot.

CHINESE CHICKEN NOODLE SOUP WITH PEANUT SAUCE

Steps:

• Heat the oil in a saucepan over a medium heat, add the chicken and brown a little, so around 2-3 mins, then add the garlic and ginger and stir to coat the chicken. Fry for a further minute, then pour in the chicken stock and soy, bring to the boil, then reduce to a simmer. Cover with a lid and leave to gently bubble for 25-30 mins until the chicken is tender and pulls apart.
• Meanwhile, mix the sauce ingredients with a splash of water. When the chicken is ready, lift it out with a slotted spoon and use two forks to shred it on a plate. Add the cabbage, mushrooms and noodles to the pan, turn up the heat, then stir in the chicken, add a dash of sriracha, if using, and ladle into bowls. Top with a drizzle of the peanut sauce and serve.

CHILLED PEANUT CHICKEN NOODLE SALAD

Steps:

• START THE WATER: Bring a large pot of salted water to a boil.
• POACH THE CHICKEN: Bring 1 1/2 cups water to a simmer in a medium skillet. Whisk in the peanut butter, then add the chicken. Cook over medium-low heat at a bare simmer until just cooked through, 3 to 5 minutes. Use a slotted spoon to transfer the chicken to a plate; continue to simmer the sauce until thickened and reduced by about half, about 5 minutes. Take off the heat and whisk in the vinegar, soy sauce, Sriracha, and scallions. Cool slightly.
• COOK THE NOODLES: Add the rice noodles to the boiling water and cook until almost tender, about 3 minutes. Drain and rinse under cold water to cool. Drain the noodles very well, tossing with tongs to release as much water as possible. Snip the noodles with scissors a few times to cut the long strands.
• TOSS THE SALAD: Toss the noodles with the romaine, cucumbers, bell pepper, half of the cilantro, and just enough dressing to coat. Season with salt. Divide among 4 bowls and top with the chicken. Drizzle the remaining dressing over the top and garnish with the remaining cilantro. Serve with lime wedges.

CHINESE GLASS NOODLES WITH PEANUT SAUCE

Steps:

• Soak the noodles for 1 hour and drain.
• Place in a saucepan with the soup stock and simmer until they are tender but not mushy, about 10 minutes.
• Drain the stock from the noodles, reserving it for another use. Place the noodles on a tray and refrigerate them for one hour.
• Mix the sauce by putting the peanut butter in a 2-cup measuring glass and adding the hot water. Stir with a fork until it is the consistency of whipping cream.
• Add the remaining ingredients for the sauce and mix with the chilled noodles.
• Place the noodles on a serving dish and garnish with the green onions and peanuts.

CHINESE CHICKEN NOODLE SOUP WITH SESAME AND GREEN ONIONS

Steps:

• Stir chicken, soy sauce, Sherry, and 1 tablespoon sesame oil in medium bowl to blend. Let stand 20 minutes or refrigerate up to 2 hours.
• Whisk garlic, tahini, ginger, sugar, vinegar, and chili sauce in small bowl.
• Heat remaining 1 tablespoon sesame oil in heavy large pot over medium-high heat. Add cabbage and green onions and sauté until cabbage is tender, about 5 minutes. Add broth and bring to boil. Add chicken with marinade and tahini-garlic mixture. Reduce heat to low and simmer until chicken is cooked through, about 5 minutes. (Can be made 1 day ahead. Cool slightly; cover and refrigerate. Bring to simmer before continuing.)
• Cook noodles in large pot of boiling salted water until tender, about 5 minutes. Drain. Add to soup in pot. Stir in half of cilantro. Season soup with salt and pepper. Sprinkle with remaining cilantro.
• Sold at Middle Eastern markets, natural foods stores and some supermarkets.
• ** Available at Asian markets, specialty foods stores and some supermarkets.

COOL CHINESE NOODLE IN PEANUT SAUCE

Steps:

• Cook noodles in a large pot of boiling water over medium heat.
• Cook until barely tender and still firm.
• Drain immediately and rinse with cold water until cold.
• Drain well and toss noodles with (2 Tbsp) dark sesame oil so they don't stick together.
• FOR DRESSING: combine all ingredients except hot water in a blender and blend until smooth.
• Thin with hot water to consistency of whipping cream.
• For garnish, peel flesh of carrot in short shavings about 4" long.
• Just before serving, toss noodles with sauce.
• Garnish with cucumber, green onion, and carrot.
• Serve cold.