Market Noodle Soup Recipe

Name: Market Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds dried rice noodles; 10 cups chicken stock or canned low-sodium broth; 1 pound skinless, boneless chicken, cut into 1-inch chunks; Salt; Thai fish sauce (nam pla); 1/4 cup rice vinegar; 1/4 cup soy sauce; 2 cups pea shoots or stemmed watercress; 1 1/2 cups shredded Napa cabbage; 1 cup mung bean sprouts; Lime wedges; 1/2 cup chopped unsalted peanuts; 1/2 cup cilantro leaves; 1/2 cup minced scallions; Asian chili sauce; Asian sesame oil; Freshly ground white pepper

Servings: persons

1 1/2 pounds dried rice noodles
10 cups chicken stock or canned low-sodium broth
1 pound skinless, boneless chicken, cut into 1-inch chunks
Salt
Thai fish sauce (nam pla)
1/4 cup rice vinegar
1/4 cup soy sauce
2 cups pea shoots or stemmed watercress
1 1/2 cups shredded Napa cabbage
1 cup mung bean sprouts
Lime wedges
1/2 cup chopped unsalted peanuts
1/2 cup cilantro leaves
1/2 cup minced scallions
Asian chili sauce
Asian sesame oil
Freshly ground white pepper

1
Put the rice noodles in a large bowl and cover with warm water.
2
Set aside and soak the noodles until pliable, about 20 minutes; drain and reserve.
3
In a large saucepan, bring the chicken stock to a boil.
4
Reduce the heat to low, add the chicken and simmer until just cooked through, about 5 minutes.
5
Transfer the chicken to a bowl.
6
Season the stock with salt and fish sauce.
7
Cover the saucepan and keep the stock at a bare simmer over low heat.
8
In a small bowl, combine the rice vinegar and soy sauce.
9
Arrange the pea shoots, cabbage and bean sprouts on a platter.
10
Put the lime wedges, peanuts, cilantro and scallions in small bowls.
11
Arrange all of the condiments and toppings on the table along with the Asian chili sauce, sesame oil and white pepper.
12
Bring a large saucepan of water to a boil; have ready a strainer or colander that will fit inside the pan.
13
Return the chicken to the stock.
14
For each serving, put one-sixth of the noodles in the strainer and dip it into the boiling water; swirl until the noodles are al dente, about 40 seconds.
15
Lift the strainer and shake to drain the noodles; transfer them to a soup bowl.
16
Ladle some of the stock and chicken over the noodles; repeat for the remaining 5 servings.
17
Let your guests garnish and season their soups as they wish.

1928

kcal

Calories

Fat

131

Carbs

250

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 17 ingredients. The key ingredients include: 1 1/2 pounds dried rice noodles, 10 cups chicken stock or canned low-sodium broth, 1 pound skinless, boneless chicken, cut into 1-inch chunks, Salt, and more.

Yes, Market Noodle Soup 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!

Market Noodle Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions