Sichuan-Style Chicken Noodle Soup

barbara lentz

By
@blentz8

This soup comes together fast and is warming and comforting. It has the aroma of star anise and cinnamon with a little heat from the hot sauce. Delish

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
6
Prep:
10 Min
Cook:
15 Min
Method:
Stove Top

Ingredients

1
leek ends trimmed hard green parts discarded and thinly sliced
5
shiitake mushrooms stems removed and thinly sliced
4 c
chicken stock
1 Tbsp
olive oil
2 Tbsp
each soy sauce and shaoxing wine
1 stick
cinnamon
1
whole star anise
1 Tbsp
sirracha sauce
8 oz
chinese noodles (egg or lo mein)
1 c
roasted chicken cooked and diced
1/2 c
fresh cilantro

Step-By-Step

1Cook noodles as directed on package drain and set aside.
2Pour oil into medium stock pan. Saute leeks and mushrooms for about 4 minutes. Add chicken stock, soy sauce, wine, sirracha sauce, cinnamon and star anise. Bring to a boil and reduce heat and simmer 5 minutes. Remove the cinnamon stick and star anise
3Add noodles and chicken. Ladle into bowls and garnish with cilantro

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Chinese