Soup Noodles with Chicken


Preparation info
  • Serves


    as a single dish.
    • Difficulty


Appears in

By Irene Kuo

Published 1977

  • About

This is a classic recipe—in fact, the most widely known soup noodle dish in China. It is light and tasty, with a good contrast of flavors and textures.


  • 4 large or 6 medium dried black Chinese mushrooms (presoaked)
  • ½ cup shredded bamboo shoots or fresh snow peas


Cover the mushrooms with hot water and soak for 30 minutes. Rinse, destem, and then shred the caps.

Parboil the bamboo shoots for 1 minute. Rinse in cold water to stop the cooking and drain well. If you use snow peas, snip off the ends, string, and parboil for 30 seconds. Rinse in cold water and shred them.

Heat a large, heavy pot or saucepan over high heat until hot; add the oi