Chinese Light Meal – Soy Sauce Chicken Noodle

001 Sauce Chicken Noodle edited re-sized

This post concentrates on how to cook fresh egg noodles and to make the soup that accompanies this noodle. Properly cooked noodles should be firm to the bite and springy in texture and the soup should be light but flavourful.

Soy Sauce chicken noodle is sold at almost all Food Courts and hawker centres in Singapore, attesting to its popularity. There are numerous shops selling this dish in Hong Kong as well. The half chicken shown below is a left over from another meal when we used the first half!

Are you like me? I would rather cook a quick ODM than to fight the traffic and crowds for that rare car park lot or for standing room on a bus or train.

School children spend many hours at school and sports or at other after school activities and tuition. So little time is left in a day so this is a quick but satisfying meal for them.

Some comments about Ingredients

002 Sauce Chicken Noodle edited re-sized

  • Fresh Chinese Egg Noodles They can be thin ( for wanton noodles) or thick ( for Teochew Mee Pok) and should be kept in their original sealed package in the refrigerator until ready to cook.
  • Soy Sauce Chicken Ready cooked ones are sold at food courts and food centres in Asia or in Chinatown in western countries. Good substitutes are wantons or home-made Cha Siu OR BBQ Pork (Click here for my post). The steps to cooking a soy sauce chicken are much like Singapore Hainanese Chicken Rice (main exception is the cooking stock), and I will have a separate post soon.
  • Light and Dark Soy Sauce. There are several brands in the market place. Use your favourite brand.
  • Sambal Chilly Sauce and Pickled Green Chilly. In Hong Kong their noodles are non-spicy but Singaporeans and Malaysians must have some spice. Here again, there are numerous brands for sale, use your favourite.

Preparation

004 Sauce Chicken Noodle edited re-sized

STEP 1. Fresh Egg Noodles Lay each lump of noodles on a tray and loosen each one by shaking them lightly and lifting up some strands at a time. This loosening step should not be skipped as these noodles tend to stick together during cooking process. One portion of noodle is enough to satisfy hunger pangs of a normal sized appetite.

STEP 2. Vegetables. Wash vegetables.

(a) Prepare chye sim ( choy sum in Cantonese and its literal translation is “vegetable heart”) by plucking off the leaves from the stalks. Cut the leaves and stalks as shown in the photo above.

(b) Spring onion. Cut into smaller sections and shred 2/3’s  for garnishing the noodles whilst the last third should be finely chopped for garnishing the soup.

Soy sauce Chicken Noodle 6969 edited re-sized

STEP 3. For 4 servings of soup, boil 1.2 litres of water and the washed dried shrimp in a large covered sauce pan over high heat for 5 mins and then lower heat to continue boiling for another 10 to 15 mins.

Hint: using a mixture of  400 ml home-made chicken stock and 800 ml water to make the soup is a good substitute.

004 Sauce Chicken Noodle edited re-sized

STEP 4.  Chop the cooked soy sauce chicken into 2 halves but remove the backbone. Next slice off the wings and drumsticks from each half and cut each into smaller pieces. Then, cut each breast half into smaller pieces. A 1.5 kg soy sauce chicken should be able to feed 6 people. Photo shows that a cleaver was used to chop the chicken into serving size pieces.

Hint: A chef’s knife will also cut chicken well if you first remove the larger bones.

006 Sauce Chicken Noodle edited re-sized

STEP 5. Into each soup plate, add the seasoning and oil so that when each portion of noodle is cooked, they can placed immediately into each plate and tossed to prevent noodles from clumping.

COOKING

Fresh Egg Noodles.

Hint: Please don’t skip any of part of STEPS 1 to 3 if you want to achieve that springy texture of the noodles.

STEP 1.  Set aside a basin of 2 litres of tap water. This will be used for cooling almost cooked noodles for a short while to prevent over cooking.

STEP 2. Bring 2.5 litres of water to rolling boil n a large stock pot over high heat. With the heat still high, drop a portion of loosened noodles into this water and cook for  40 to 50 secs. This cooks the noodles.

Next, lift noodles out with a handled sieve, make a quick dip of the noodle into the basin of water for 40 seconds to stop overcooking.

Then dip it back into the boiling water for about 1 min to re-heat noodle and then remove.

011 Sauce Chicken Noodle edited re-sized

STEP 3. Slip each portion of cooked noodles into the prepared plates. Toss noodles with the sauce and oil.

STEP 4. Re-heat the soup and once it is on rolling boil, cook the vegetable stalks a min before dropping in the cut leaves. Cook for another min and lift both out with long handled sieve. Portion cooked vegetables and place them over the cooked and tossed noodles. Dish soup into 4 soup bowls and garnish with some chopped green onions.

STEP 5. To complete the plate of noodles, add several pieces of soy sauce chicken to each and garnish with some shredded spring onions.

RECIPE

Serves 4 persons

Ingredients

  • Half of a store bought Soy Sauce chicken (about 750 gm)
  • One packet of Fresh Chinese Egg Noodles (4 servings)
  • 200 gm of Chye Sim, washed and cut as shown
  • 2 Tbsp dried shrimp, rinsed.

Seasoning for Noodles

  • 1 Tbsp dark soy sauce
  • 1/2 tsp light soy sauce
  • 1 Tbsp soup broth
  • 1 tsp sesame oil
  • 1/2 to 1 tsp sambal chilly (commercially prepared)

Garnish for Soup and Noodles.

A few spring onions.

Method:

Preparation

1. Lay each lump of noodles on a tray and loosen each one by shaking them lightly and lifting up some strands at a time. This loosening step should not be skipped as these noodles tend to stick together during cooking process. One portion of noodle is enough to satisfy hunger pangs of a normal sized appetite.

2. Wash vegetables. Prepare chye sim by plucking off the leaves from the stalks. Cut the leaves and stalks as shown in the photo above. Spring onion. Cut into smaller sections and shred 2/3’s  for garnishing the noodles whilst the last third should be finely chopped for garnishing the soup.

3.  Chop the ready prepared soy sauce chicken into 2 halves but removing the backbone. Next slice off the wings and drumsticks and cut these into smaller pieces. Then, cut each breast half into smaller pieces. A 1.5 kg soy sauce chicken should be able to feed 6 people.

4. Into each soup plate, add the seasoning and oil so that when each portion of noodle is cooked, they can placed immediately into each plate and tossed to prevent noodles from clumping.

Cooking the Soup

To make soup for 4 servings, boil 1.2 litres of water and the washed dried shrimp in a large covered sauce pan over high heat for 5 mins and then lower heat to continue boiling for another 10 to 15 mins.

Hint: using a mixture of  400 ml home-made chicken stock and 800 ml water to make the soup is a good substitute.

Cooking the Noodles and Assembling the Dish

1.  Set aside a basin of 2 litres of tap water.

2. Bring 2.5 litres of water to rolling boil n a large stock pot over high heat. With the heat still high, drop a portion of loosened noodles into this water and cook for  40 to 50 secs. This cooks the noodles.

Next, lift noodles out with a handled sieve, make a quick dip of the noodle into the basin of water for 40 seconds to stop overcooking.

Then dip it back into the boiling water for about 1 min to re-heat noodle and then remove.

3. Re-heat the soup and once it is on rolling boil, cook the vegetable stalks a min before dropping in the cut leaves. Cook for another min and lift both out with long handled sieve. Portion cooked vegetables and place them over the cooked and tossed noodles. Dish soup into 4 soup bowls and garnish with some chopped green onions.

4. To complete the plate of noodles, add several pieces of soy sauce chicken to each and garnish with some shredded spring onions.

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