Taiwanese Sesame Chicken Noodle Soup with Fresh Spring Vegetables
A fragrant and comforting bowl of silky egg noodles swimming in a rich sesame-infused chicken broth, topped with tender poached chicken and crisp spring vegetables. This authentic Taiwanese-inspired soup brings warming Asian flavors perfect for cool spring evenings.
Ingredients
- 500g boneless skinless chicken thighs
- 300g dried egg noodles
- 1.5 liters chicken stock
- 3 tablespoons toasted sesame oil
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 3 tablespoons soy sauce
- 2 tablespoons Chinese rice wine or dry sherry
- 1 tablespoon white sesame seeds
- 200g baby bok choy, halved
- 150g fresh shiitake mushrooms, sliced
- 4 spring onions, sliced
- 1 tablespoon sesame paste or tahini
- 1 teaspoon white pepper
- Fresh coriander for garnish
- Chilli oil, optional for serving
Instructions
Bring chicken stock to a boil in a large pot. Add chicken thighs, reduce heat to medium-low, and poach for 20-25 minutes until internal temperature reaches 75°C. Remove chicken and set aside to rest.
Heat 2 tablespoons sesame oil in a separate pan over medium heat. Sauté garlic and ginger for 1-2 minutes until fragrant.
Add the garlic-ginger mixture to the poaching broth along with soy sauce, rice wine, sesame paste, and white pepper. Stir well and simmer for 5 minutes.
Cook egg noodles according to package instructions, drain, and toss with remaining sesame oil to prevent sticking.
Add sliced shiitake mushrooms to the broth and cook for 3 minutes. Add bok choy and cook for another 2 minutes until tender-crisp.
Slice the rested chicken into bite-sized pieces.
Divide noodles among 4 serving bowls. Ladle hot broth and vegetables over noodles, then arrange sliced chicken on top.
Garnish with spring onions, sesame seeds, fresh coriander, and a drizzle of chilli oil if desired. Serve immediately.
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