Fresh Noodles with Chicken (2-ways)

I know using chicken breast for a meal may not taste as good because the meat can get dry after boiling it in water for a certain period of time, but did you know if you cut half it’s cooking time, you’ll end up with moist meat? The trick is to not over cook the chicken on high heat. When the water is still hot, turn off the heat and keep the lid on. Let it rest in the hot water as the hot water will continue to cook/steam within the pot as long as the lid is sealed.

Why is it called two ways? Not only are we using the chicken breast for the broth, but we are also using it as protein to add onto the noodles!

What you will need:

  • fresh noodles
  • chicken breast
  • green onions
  • garlic
  • ginger
  • water
  • soy sauce
  • mushroom bouillon
  • oil
  • bean sprouts (optional)

If unable to find fresh noodles, you can also use dry noodles. I find fresh noodles absorbs the flavor of the broth more when it comes to noodle soup. You can find the fresh noodles by the cold section at the Asian Grocery store or sometimes by the freezer.

Tip: When using fresh noodles, rinse the noodles under warm water before blanching it. This will help remove the extra starch and help it cook better in the water.

Recipe - Fresh Noodles with Chicken (2-ways)

  • Servings: 2
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  • 2 bundle of fresh noodles
  • 1 chicken breast, room temperature
  • 4 stalk green onions
  • 3 cloves garlic, minced
  • 3 slices ginger, minced
  • 6 cups of water
  • 3 tbsp soy sauce
  • 1 tbsp mushroom bouillon
  • salt and pepper
  • 3 tbsp oil
  • bean sprouts (optional)


  1. In a pot, boil 6 cups of water. Once water boils, add in the chicken breast. Skim off any foam and chicken fat from the broth.
  2. Cook for at least 15 minutes on medium low then turn off the heat and cover the pot with a lid. Let the hot water continue to cook the chicken while preparing the noodles.
  3. In a separate pot, boil water and cook the fresh noodles per package instructions. After it’s cooked, run the noodles under cold water to stop it from cooking and set to the side.
  4. Remove the chicken from the pot to cool before shredding the meat. Bring the broth to a boil then set to medium low. Add in soy sauce, salt, pepper and mushroom bouillon.
  5. Shred the chicken breast and set it to the side.
  6. In a sauce pan over medium hi, add in oil, ginger and green onions. Stir fry until it is golden brown. (optional – add in a spoon of chili sauce)

1. In a bowl, add in your fresh noodles, shredded chicken, your choice of vegetables.
2. Pour the hot broth over the chicken noodle and top the chicken off with the green onion sauce. Enjoy!