Sesame Chicken Noodle Soup
Taiwanese-inspired sesame chicken noodle soup with a ginger-scallion broth rich in sesame oil and rendered chicken fat. Cozy and healing in 20 minutes.
Nutrition
Estimates per serving (recipe yields 2).
- Calories
- 513
- total 1026
- Protein
- 28g
- total 56g
- Carbs
- 15g
- total 30g
- Fat
- 37g
- total 74g
- Fiber
- 1g
- total 2g
Macros vary by noodle type and vegetable choice.
Ingredients
- 2 boneless chicken thighs
- 1 teaspoon soy sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon white pepper
- 2 tablespoons toasted sesame oil
- 2 pieces sliced fresh ginger
- 2 green onions
- 3 cups chicken stock
- 2 servings noodles
- 1 cup vegetables
Equipment
- pot
About
A quicker, alcohol-free take on Taiwanese Sesame Oil Chicken Soup (麻油雞). The broth is light but rich with sesame oil, ginger, scallion, and rendered chicken fat. Perfect for busy weeknights when you want something cozy and healing. Based on a recipe from Tiffy Cooks.
Instructions
Season the Chicken
Pat 2 boneless chicken thighs dry. Season with 1 teaspoon soy sauce , ½ teaspoon salt , ¼ teaspoon black pepper , and ¼ teaspoon white pepper .
Pan-Fry
Heat 2 tablespoons toasted sesame oil in a pot over medium-high heat. Place chicken skin side down and pan-fry for 3 minutes per side until golden brown. Remove and set aside.
Build the Broth
In the same pot, add 2 pieces sliced fresh ginger and the white parts of 2 green onions . Sauté for 2-3 minutes until fragrant.
Pour in 3 cups chicken stock and bring to a gentle simmer for 2 minutes .
Simmer
Add 2 servings noodles and 1 cup vegetables to the pot. Add the chicken thighs back in.
Simmer for 5-6 minutes until noodles are cooked through and chicken is fully cooked.
Serve
Slice the chicken. Ladle into bowls and garnish with the green parts of the green onions. Serve hot.
View Cooklang Source
---
title: Sesame Chicken Noodle Soup
description: "Taiwanese-inspired sesame chicken noodle soup with a ginger-scallion broth rich in sesame oil and rendered chicken fat. Cozy and healing in 20 minutes."
servings: 2
time: 20 minutes
tags: [taiwanese, chicken, soup, noodles, ginger, sesame, quick, dinner]
cuisine: Taiwanese
difficulty: easy
nutrition-calories: 1026
nutrition-protein: 56g
nutrition-carbs: 30g
nutrition-fat: 74g
nutrition-fiber: 2g
nutrition-note: Macros vary by noodle type and vegetable choice.
long_description: "A quicker, alcohol-free take on Taiwanese Sesame Oil Chicken Soup (麻油雞). The broth is light but rich with sesame oil, ginger, scallion, and rendered chicken fat. Perfect for busy weeknights when you want something cozy and healing. Based on a recipe from Tiffy Cooks."
---
== Season the Chicken ==
Pat @boneless chicken thighs{2}(skin-on) dry. Season with @soy sauce{1%teaspoon}, @salt{½%teaspoon}, @black pepper{¼%teaspoon}, and @white pepper{¼%teaspoon}.
== Pan-Fry ==
Heat @toasted sesame oil{2%tablespoons} in a #pot{} over medium-high heat. Place chicken skin side down and pan-fry for ~fry{3%minutes} per side until golden brown. Remove and set aside.
== Build the Broth ==
In the same pot, add @sliced fresh ginger{2%pieces}(1 inch each) and the white parts of @green onions{2}(white and green separated). Sauté for ~{2-3%minutes} until fragrant.
Pour in @chicken stock{3%cups} and bring to a gentle simmer for ~{2%minutes}.
== Simmer ==
Add @noodles{2%servings}(ramen, udon, or rice noodles) and @vegetables{1%cup}(bok choy, spinach, mushrooms, or carrots) to the pot. Add the chicken thighs back in.
Simmer for ~simmer{5-6%minutes} until noodles are cooked through and chicken is fully cooked.
== Serve ==
Slice the chicken. Ladle into bowls and garnish with the green parts of the green onions. Serve hot.