Sichuan-Style Chicken Noodle Soup

barbara lentz


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


☆☆☆☆☆ 0 votes

10 Min
15 Min
Stove Top


  • 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
  • 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

How to Make Sichuan-Style Chicken Noodle Soup


  1. Cook noodles as directed on package drain and set aside.
  2. Pour 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
  3. Add noodles and chicken. Ladle into bowls and garnish with cilantro

Printable Recipe Card

About Sichuan-Style Chicken Noodle Soup

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

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