Crossing the Bridge Noodles
Silky rice noodles in a fragrant chicken broth with tender poached chicken and fresh herbs. This Yunnan classic comes together in one pot with minimal prep.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 28g
comfortlightchinesechickentendersilkyweeknightnoodle-soup
Ingredients
- ½ lb chicken breast, boneless and skinless
- 4 cups chicken broth
- 6 oz rice noodles, dried
- 1 tbsp ginger, sliced into thin matchsticks
- 2 tbsp soy sauce
- ½ tbsp sesame oil
- 2 whole scallions, chopped (white and green parts separated)
Instructions
- 1
Bring broth to a boil in a large pot over medium-high heat.
- 2
Add chicken breast and simmer until cooked through, 12-14 minutes.
- 3
Remove chicken to a cutting board and let rest 2 minutes.
- 4
Add rice noodles to the simmering broth, stir to separate.
- 5
Cook noodles until tender, 4-5 minutes. Add ginger, soy sauce, sesame oil.
- 6
Slice chicken into thin strips. Divide noodles and broth between bowls.
- 7
Top each bowl with sliced chicken, scallion whites, and green parts.
Tools you’ll need
- large pot (4-quart minimum)
- cutting board
- chef's knife
- ladle
- 2 bowls
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