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Roast Chicken Noodle Soup with Chopsuey Greens
Roast Chicken Noodle Soup with Chopsuey Greens is a modern Fusion recipe for a classic noodle dish of chicken with chopsuey greens. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Roast Chicken Noodle Soup with Chopsuey Greens.
prep time
15 minutes
cook time
30 minutes
Total Time:
45 minutes
Serves:
4
Rating: 
Tags : Chilli RecipesSpice RecipesChicken RecipesFowl RecipesFusion RecipesFusion Recipes
This is an excellent recipe to use-up roast chicken leftovers (or roast turkey leftovers as well).
Ingredients:
3 whole
star anise
700ml water
5cm length of
ginger, peeled and sliced
1.5l chicken stock
2 tbsp soy sauce
2 tsp sugar
3 tbsp vegetable oil
3 garlic cloves, thinly sliced
2 bunches
chopsuey greens, bottoms trimmed and with upper stems and leaves cut into 5cm strips (should be about 350g)
400g packet of Chinese egg noodles
300g cubed roast chicken
1/4 large onion, very thinly sliced
3 Thai birds' eye
chillies, thinly sliced into rings
Method:
Toast the star anise in a large dry pan until coloured and fragrant (about 6 minutes). Add the water and ginger, bring to the boil and simmer for 15 minutes. Add the stock, soy sauce and sugar, bring back to the boil then simmer for a further 15 minutes. Season to taste.
Meanwhile make garlic oil by frying the garlic in the oil in a small frying pan until the garlic is crisp and golden. Set this aside.
Bring a pan of salted water to a boil and add the chopsuey greens for about 5 seconds until they are just wilted. Transfer to a colander and rinse under cold water. Add the noodles to the salted water and cook until just tender (about 3 minutes). Drain and transfer to a large bowl and mix-in 1 tbsp of the garlic oil. Place the chopsuey greens in the broth mixture.
Cut the noodles with kitchen scissors into smaller pieces (cut lengths about 4 times). Warm the chicken in a frying pan or in the microwave then divide the noodles into 4 bowls. Add 2 ladles full of broth into the bowls, drizzle with garlic oil and garnish with the chillies. Serve immediately.
