Taiwanese Sesame Oil Chicken and Noodles

    (6)
    45 min

    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.


    6 people made this

    Ingredients
    Serves: 4 

    • 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
    • 350ml water
    • 450g uncooked somen noodles or other really thin noodles

    Method
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. 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.
    2. 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.
    3. Stir the noodles into the simmering chicken to serve.
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    Reviews & ratings
    Average global rating:
    (6)

    Reviews in English (4)

    by
    6

    I made this as directed with drumsticks (used soba noodles instead of the thin somen, sorry Tina!) except once the chicken was done I added a couple of red peppers (large dice) just so it could be an all in one dish and have some veggies in there. I also added a good glug of sambal olek to finish it, just 'cos I like it spicy Upon tasting it seemed to be missing something...so I tipped in a bit of oyster sauce and BINGO! Took it over the top and gave it some nice added depth. I'll be taking this for my lunches at work this week and am planning on sprinkling some chopped green onions on top of each serving (i.e., not cooking them in). Thanks!  -  12 Dec 2010  (Review from Allrecipes US | Canada)

    by
    4

    I love this soup! (and yes, the noodles are called somen). My mom always made this for me, especially on a cold, rainy day. The rice wine really warms me up! LOVE!  -  08 Mar 2012  (Review from Allrecipes US | Canada)

    by
    3

    My mom makes muah yu gei (ma yo ji) at home for us too, and this tasted great! I didn't have dark sesame oil, so the sesame oil taste wasn't as strong, so next time I will try it with dark (I used light sesame oil). Still, the broth was so fragrant and the measurements are all pretty spot on, to create the thick broth that sticks to the noodles. My mom's is a bit more brothy, but I like this version better since it coats the noodles more. I used skinless boneless chicken thighs, and it still tasted great. I had oyster mushrooms and bamboo hearts on hand too, so I added those and they tasted great with the flavors.  -  04 Feb 2013  (Review from Allrecipes US | Canada)

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