Chicken and Noodles in Spiced Broth Recipe

Name: Chicken and Noodles in Spiced Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 teaspoon Sichuan peppercorns; 1/2 teaspoon coarse sea salt; 6 1/2 cups chicken stock, preferably homemade; 2 star anise pods; 1/2 teaspoon black peppercorns; 1/2 cinnamon stick; One 3-inch strip of orange zest; One 4-inch piece of peeled fresh ginger1 inch cut into fine matchsticks, the rest thinly sliced; Kosher salt and freshly ground pepper; 6 shiitake mushrooms, stems discarded and caps thinly sliced; Four 6-ounce skinless, boneless chicken breast halves; 3 ounces mung bean noodles (see Note); 2 scallions, green parts only, thinly sliced

Servings: persons

1/4 teaspoon Sichuan peppercorns
1/2 teaspoon coarse sea salt
6 1/2 cups chicken stock, preferably homemade
2 star anise pods
1/2 teaspoon black peppercorns
1/2 cinnamon stick
One 3-inch strip of orange zest
One 4-inch piece of peeled fresh ginger1 inch cut into fine matchsticks, the rest thinly sliced
Kosher salt and freshly ground pepper
6 shiitake mushrooms, stems discarded and caps thinly sliced
Four 6-ounce skinless, boneless chicken breast halves
3 ounces mung bean noodles (see Note)
2 scallions, green parts only, thinly sliced

1
In a mortar, crush the Sichuan peppercorns until fine but not powdery.
2
Add the salt and lightly crush to combine, leaving it coarse in texture.
3
In a large saucepan, combine the stock with the star anise, black peppercorns, cinnamon stick, orange zest and the sliced ginger.
4
Bring to a simmer, cover and cook over moderately low heat until fragrant and flavorful, about 20 minutes.
5
Strain the broth into a clean pot and season with salt and pepper.
6
Add the mushrooms, cover and cook over low heat until tender, about 5 minutes.
7
Keep the broth hot.
8
In a large saucepan of water, poach the chicken at a very low simmer at low heat just until it is white throughout, about 18 minutes.
9
Transfer the chicken to a cutting board, pat dry and let rest for 5 minutes.
10
Slice the chicken crosswise on the diagonal 1/2 inch thick.
11
Meanwhile, in a medium bowl, soak the noodles in hot water until pliable, about 5 minutes.
12
Drain and transfer the noodles to the hot broth.
13
Let stand until heated through, about 1 minute.
14
Ladle the noodles, mushrooms and broth into shallow bowls.
15
Top with the sliced chicken breasts, scallions and ginger matchsticks.
16
Sprinkle the chicken with the Sichuan pepper-salt and serve.

787

kcal

Calories

Fat

Carbs

129

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 teaspoon Sichuan peppercorns, 1/2 teaspoon coarse sea salt, 6 1/2 cups chicken stock, preferably homemade, 2 star anise pods, and more.

Yes, Chicken and Noodles in Spiced Broth falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken and Noodles in Spiced Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions