About this recipe:This stew is made from cooking chicken in sesame oil with ultra-thin noodles. If you can't find ultra-thin noodles, soba noodles or rice will work just as well. This recipe is quick, easy and very satisfying.
675g bone-in chicken, cut into pieces
2 tablespoons vegetable oil
175ml rice wine
175ml toasted sesame oil
2 tablespoons sesame oil
7 slices fresh root ginger
450g uncooked somen noodles or other really thin noodles
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Method Prep:15min › Cook:30min › Ready in:45min
Bring a large saucepan of water to the boil. Stir in the chicken pieces, return to the boil and cook for 2 minutes; drain. Heat the vegetable oil in a large frying pan over high heat. Stir in the chicken pieces and cook until browned on the outside, about 3 minutes. Pour in the rice wine, toasted sesame oil, sesame oil and ginger slices. Bring to the boil, then reduce heat to medium and simmer for 3 minutes. Add the water, return to the boil and cook until the chicken is no longer pink and easily pulls away from the bone, about 5 minutes more.
Meanwhile, fill a large saucepan with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, drop the noodles in a few noodles at a time and return to the boil. Cook uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, 5 to 7 minutes. Drain well in a colander set in the sink.
Stir the noodles into the simmering chicken to serve.