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Chinese Chicken Noodle Soup
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Happy New Year!

What’s your new year’s resolutions for 2013? For me, health is the most important thing and it ranks the highest on my resolution list this year. As I grow older, I realize just how important health is. It’s something that we always take it for granted but it’s also someting that we can’t afford to lose. Wise people always say that health is wealth, and it is so true. So, for this year, I resolve to eat better, healthier, and always keep my physical well-being in check.

Chinese Chicken Noodle Soup

To kick off 2013, I am sharing with you my Chinese chicken noodle soup recipe, which is utterly healthy, delicious, and easy to make. For the Chinese, noodles means longevity, so it’s good to eat something that signifies great health at the start of the year. I have always liked the regular chicken noodle soup, but the Chinese chicken noodle soup is comfort food for me. It’s extremely hearty, especially during the cold winter months.

My favorite part of this Chinese chicken noodle soup is the garlic oil, which infuses the chicken broth with the deep aroma of the fried garlic. For the vegetables, I love baby bok choy for its crisp and leafy texture. As most people do not have a homemade chicken broth, canned chicken broth works just fine.

I wish all my readers a very healthy and happy 2013 and may the new year bring you inspirations, love, and well-being!

Chinese Chicken Noodle Soup


Chinese Chicken Noodle Soup Recipe

Serves 1


8 oz fresh noodles
2 cloves garlic, finely minced
1 tablespoon oil
1 1/2 cups store-bought or homemade chicken broth
1/2 cup water
4 fresh shiitake mushrooms, sliced
4 slices carrot
4 baby bok choy
1 dash white pepper
Salt to taste
4 oz chicken, boiled, cooked, and hand-shredded into pieces


Prepare your noodles first by boiling the noodles al dente. Rinse the noodles with running water, drain and set aside.

Prepare the garlic oil by stir-frying the garlic in the oil until they turn light to golden brown. Set aside.

Prepare the broth by bringing the chicken broth and water to boil. Add the mushrooms, carrot, baby bok choy, white pepper, and salt to taste. Once they are cooked, turn off the heat.

To serve, add the noodles in a bowl, and top with the shredded chicken on top. Ladle the soup on top of the noodles and top with the garlic oil. Serve immediately. If you like, you can serve it with cut red chilies in soy sauce.

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