Braised Chicken Noodle Soup Recipe – with hearty thick chicken broth, egg noodles, topped with blanched greens and crispy garlic. Learn how to make it at home with your simple instructions!
What is Braised Chicken Noodle?
The recipe is similar to Chinese Chicken Noodle soup or Hokkien-style Lor Mee but this is a Burmese version of it. It is called ‘Kaw Yay Khaut Swal – ကော်ရည်ခေါက်ဆွဲ ‘ (Starchy Noodle Soup) in the Burmese language.
Just like how Lor Mee is an iconic Singapore hawker food, Kaw Yay noodles is also a popular noodle dish you can easily find in the markets, food stalls, China Town, and fusion restaurants across Burma.
The soup broth is thicker and more starchy than Chinese clear noodle soup. It’s loved by all kids and elders in my family and I used to make it in a large batch for the whole family back in Burma. This noodle dish got a lot of memories for me because it was my late uncle’s favorite and I used to make it for him on his birthdays or often bring it to him on regular visits.
Ingredients Explained
The cooking method, garnish, and dipping sauce can be slightly different depending on the region and family recipes. Here is few simple ingredients explained:
Noodles: Egg noodles are the best for this recipe but you can also use spaghetti noodles or wheat noodles as a substitute.
Chicken: Use chicken bone-on chicken to achieve the rich and tasty broth. If you wish to use boneless chicken meat, add chicken stock or vegetable stock instead of water in the soup.
Soup ingredients: Dark soy sauce, light soy sauce, Chinese five-spices, and tapioca starch are the ingredients you will need to get first from the grocery if you don’t have them ready in your pantry. The rest are regular pantry-friendly soy sauces and seasonings.
You can adjust the thickness and darkness of the soup by adding more or less of the starch powder and dark soy sauce.
Vegetables: Blanched vegetables are ideal to add to this recipe. Bok Choy, pak choy, choy sum, watercress, beansprouts goes well. Add extra chopped spring onions too!
Dipping Sauce: It’s simple to make yet taste refreshing. Mix vinegar, garlic, chilies, sugar, and light soy sauce. That’s it!
Crispy Garlic Oil: Crispy fried garlic and garlicky oil bring the dish more flavour. Highly recommend to add crispy garlic oil in the topping.
Note: You can also prepare Chinese chicken noodles with this recipe by avoiding tapioca starch and dark soy sauce in the soup making.
Here is more of our viewers’ favourite Asian noodles recipes you might want to try out:
How To Make It At Home
Heat oil in a large pot and saute the garlic and onion till translucent. Add ginger slices and continue stir fry for few seconds.
Follow with the chicken pieces, add light soy sauce, dark soy sauce, Chinese five spices, and black pepper. Stir well for 1-2 minutes.
Pour the warm water in, and simmer 15-20 minutes.
Remove the chicken from the pot and let it cool down for few mins. – Once chicken is cool enough, shred the chicken into thin strips.
Strain the ginger slices and onion slices out from the pot and continue simmer with medium low heat.
To thicken the soup, pour tapioca and water mixture slowly into the pot from one hand and keep on stir with another hand till the sauce become thicker and glossier.
Add half of the shredded chicken strips. ( Save half of chicken strips for garnish.) Add salt and sugar. Then pour the beaten egg slowly with one hand and continue stir with another hand. Add another teaspoon of black pepper. Make a taste test and add extra salt or sugar if needed. Close the lid and keep it warm.
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While the soup is simmering, you can make garlic oil. Heat oil to medium heat and add chopped garlic and stir well until the garlic turned into slightly brown and crispy. Let it cool down for few minutes, put in a small bowl and set aside.
Mix all the chilli sauce ingredients in a bowl.
Blanch each portion of noodles, bean sprouts and pak choy in the hot boiling water for 1-2 mins to soften it.
Place the noodle in the bottom of the bowl. Pour the soup in, topped with shredded chicken, blanched vegetables, spring onions, crispy garlic oil and chilli sauce. Hearty braised chicken noodle soup is ready! Enjoy!
Watch How To Make Braised Chicken Noodle Recipe Video
Ingredients
Ingredients
- 500 g Egg noodles Fresh/Boiled
- 2 Pak choy/Bok choy Discard hard end, separate leaves
- 150 g Bean sprouts
- 2-3 Spring onions cut thin slices
Chicken Soup Ingredients
- 500 g Chicken breast with bones
- 3 cloves Garlic finely chopped
- 2 Shallot onion finely chopped
- 1-2 tbsp Vegetable oil
- 2 slices Ginger
- 2 tbsp Light soy sauce
- 2 tbsp Dark soy sauce
- 1½ tsp Black pepper
- 1 tsp Chinese five spices
- 1 litre Warm water
- 1 Egg beat in a bowl
- ⅓ cup Tapioca/Corn flour + 1 cup water mix in a bowl
Garlic Oil Ingredients
- 5-6 cloves Garlic roughly chopped
- ½ cup Vegetable oil Sunflower/Peanut/Canola
Chilli Sauce Ingredients
- 3-4 cloves Garlic cut thin slices
- 3-4 Green chillies cut thin slices
- 1 tbsp Rice white vinegar
- 1 tbsp Light soy sauce
- ½ tsp Sugar
Instructions
Chicken Soup
- Heat oil in a large pot and saute the garlic and onion till translucent. Add ginger slices and continue stir fry for few seconds.
- Then add the chicken breasts and bones, add light soy sauce, dark soy sauce, Chinese five spices and ½ tsp black pepper. Stir well and cook for 1 min.
- Pour the warm water in, simmer with medium heat for 15 mins.
- Remove the chicken breast and bones from the pot and let it cool down for few mins. – Once chicken is cool enough, shred the chicken into thin strips.
- Strain the ginger slices and onion slices out from the pot and continue simmer with medium low heat.
- To thicken the soup, pour tapioca and water mixture slowly into the pot from one hand and keep on stir with another hand till the sauce become thicker and glossier.
- Add half of the shredded chicken strips. ( Save half of chicken strips for garnish. )
- Add salt and sugar. Then pour the beaten egg slowly with one hand and continue stir with another hand. Add another teaspoon of black pepper.
- The soup is ready. Taste and and add some salt or sugar if needed. Close the lid and keep it warm.
Garlic Oil
- While the soup is simmering, you can make garlic oil. Heat oil to medium heat and add chopped garlic and stir well until the garlic turned into slightly brown and crispy. Let it cool down for few minutes, put in a small bowl and set aside.
Chilli Sauce
- Mix all the chilli sauce ingredients in a bowl.
For Serving
- Blanch each portion of noodles, bean sprouts and pak choy in the hot boiling water for 1-2 mins to soften it.
- Place the noodle in the bottom of the bowl. Pour the soup in, topped with shredded chicken, blanched vegetables, spring onions, crispy garlic oil and chilli sauce.
- Hearty braised chicken noodle soup is ready!
- Enjoy!
Notes
- If you prefer the thick gravy, you can add an extra 2-3 tablespoons of tapioca flour and water mixture in the soup.
- Blanched morning glory(water spinach) topping is used in Burma, but I couldn’t get near my supermarket. If you can find it, you can try with morning glory too.
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