This Quick Chicken Noodle Recipe uses leftover roasted chicken simmered in Chinese inspired broth. Then, the sauce is thickened with cornstarch slurry and garnish with your favorite dumplings.
So my dad bought a whole roasted chicken which is so much for four people. As a result, we had some leftover roasted chicken. My dad now a days don’t like to repeat food so I don’t want this to go to waste.
Then I remembered, my mom bought a kilo of fresh egg noodles several weeks ago. She likes buying things and don’t know what to do with it or she’s just too lazy too cook. Then, an idea hit me. Why not make this into some chicken noodles.
I quickly searched our freezer for other ingredients and found some Japanese siomai and crab sticks. So I thought, I will use this to garnish my chicken noodles. So this chicken noodles is somewhat similar to pancit. It doesn’t have any soup but it has a nice savory thick sauce.
I start imagining how would this noodle taste and I remembered why not use Chinese inspired seasoning to flavor the sauce. Luckily we have star anise and oyster sauce, which are our kitchen staple.
Tips
For this Quick Chicken Noodle recipe I sparingly added some star anise since my mom don’t like its strong flavor. However, you can add more if you like its distinct flavor.
You can use fresh chopped chicken if you don’t have some left over chicken. But I you have to add more salt since the roasted chicken is already seasoned.
For the garnishes, you can basically add whatever you want. You can choose to garnish it with your favorite dumplings or even blanched vegetables like bok choy, carorts and cabbage.
You can check out my Braised Chicken Noodle recipe if you opted using fresh chicken.
Ingredients
| 500 grams | Thin Fresh Noodles |
| 300 grams | Leftover Roasted Chicken |
| 8 cloves | Garlic, chopped |
| 1 bulb | Onion, chopped |
| 1 piece | Thumb – sized Ginger, thinly sliced |
| 2 pieces | Star Anise |
| 1 Tablespoon | Sugar |
| 1/4 teaspoon | Ground Black Pepper |
| 5 cups | Water |
| 2 Tablepsoons | Oyster Sauce |
| 3 Tablespoons | Light Soy Sauce |
| 2 Tablepsoons | Knorr Savor Rich Chicken Liquid Seasoning |
| 2 Tablepsoons | Cornstarch |
| 4 Tablespoons | Water |
| Salt | |
| Steamed Japanese Siomai, Optional | |
| Steamed Crab Stick, Optional |
Procedure
Pour boiling water into the egg noodles until completely submerge. Soak for 15 minutes and drain. Wash with tap water for three consecutive time. Set a side.
In a pot, combine chicken, garlic, onion, ginger, star anise, sugar, ground black pepper, water, oyster sauce, soy sauce and Knorr Savor Rich Chicken Liquid Seasoning. Boil and simmer for 30 minutes.
Remove chicken and set a side.
Drain and reserve the broth. Discard the solid ingredients.
Pour broth into a sauce pan. Simmer for 5 minutes.
Combine cornstarch and water. Stir well. Slowly pour into the broth with continuous mixing until you achieve your desired consistency. Season with salt.
Add the fresh egg noodles and stir until coated with the sauce.
Garnish with chicken, steamed Japanese siomai and crab stick or with your choice of dumplings.
Quick Chicken Noodle
Ingredients
- 500 grams Thin Fresh Egg Noodles
- 300 grams Leftover Roasted Chicken, chopped
- 8 cloves Garlic, chopped
- 1 bulb Onion, chopped
- 1 piece Thumb – sized Ginger, thinly sliced
- 2 pieces Star Anise
- 1 Tablespoon Sugar
- 1/4 teaspoon Ground Black Pepper
- 5 cups Water
- 2 Tablepsoons Oyster Sauce
- 3 Tablespoons Light Soy Sauce
- 2 Tablespoons Knorr Savor Rich Chicken Liquid Seasoning
- 2 Tablespoons Cornstarch
- 4 Tablespoons Water
- Salt
- Steamed Japanese Siomai, Optional
- Steamed Crab Stick, Optional
Instructions
- Pour boiling water into the egg noodles until completely submerge. Soak for 15 minutes and drain. Wash with tap water for three consecutive time. Set a side.
- In a pot, combine chicken, garlic, onion, ginger, star anise, sugar, ground black pepper, water, oyster sauce, soy sauce and Knorr Savor Rich Chicken Liquid Seasoning. Boil and simmer for 30 minutes.
- Remove chicken and set a side.
- Drain and reserve the broth. Discard the solid ingredients.
- Pour broth into a sauce pan. Simmer for 5 minutes.
- Combine cornstarch and water. Stir well. Slowly pour into the broth with continuous mixing until you achieve your desired consistency. Season with salt.
- Add the fresh egg noodles and stir until coated with the sauce.
- Garnish with chicken, steamed Japanese siomai and crab stick or with your choice of dumplings.
