Chinese Spicy Chicken Noodle Soup

Why You’ll Love This Recipe

I love how this soup blends the comfort of home-cooked chicken soup with the complexity of Chinese spices and aromatics. The doubanjiang adds a spicy umami depth, while the ginger, scallions, and star anise infuse the broth with incredible warmth. It’s filling without being heavy, thanks to the balance of noodles, vegetables, and tender chicken. Every step builds flavor, and the end result is absolutely worth it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Broth and Protein

• 2 bone-in, skin-on chicken legs (or 4 bone-in, skin-on thighs)

• 4 cups chicken broth

• 2 tablespoons Shaoxing wine

• 2 tablespoons soy sauce

• 2 teaspoons sugar

• 4 dried shiitake mushrooms

• 1 tablespoon peanut oil (or vegetable oil)

Aromatics and Flavor

• 1 thumb-sized piece of ginger, sliced

• 2 scallions, sliced (white and green parts separated)

• 1 star anise pod

• 2 tablespoons doubanjiang (spicy fermented bean paste)

• 1/2 teaspoon salt

Vegetables and Noodles

• 2 carrots, roll-cut into 1/2” pieces

• 4” piece of daikon radish, roll-cut into 1/2” pieces

• 12 oz dried wheat noodles

• 4 baby bok choy heads, halved lengthwise

Directions

1. Rehydrate the Mushrooms: I soak the shiitake mushrooms in warm water for 15–20 minutes until tender. Once softened, I squeeze out the excess water, remove the stems, and slice the caps thinly.

2. Prep the Chicken: I separate the chicken legs at the joint, pat them dry, and season with salt.

3. Brown the Chicken: In a medium pot, I heat the oil over medium-high heat. I sear the chicken, skin side down, until browned (about 4–5 minutes), then flip and cook for another 2 minutes. I remove the chicken and set it aside.

4. Sauté the Aromatics: Using the remaining oil, I reduce the heat to medium-low and sauté the sliced mushrooms, ginger, scallion whites, and star anise for 1–2 minutes until lightly golden. Then I stir in the doubanjiang and cook until everything is evenly coated.

5. Build the Broth: I pour in the chicken broth to deglaze the pot, then add the browned chicken, Shaoxing wine, soy sauce, and sugar. I bring it to a boil, add the carrots and daikon, skim any foam from the top, and reduce the heat to a simmer. I let it cook covered for 20 minutes, until the chicken is tender.

6. Cook the Noodles: While the soup simmers, I boil the noodles according to the package instructions, then drain and set them aside.

7. Add the Greens: When the chicken is done, I stir in the baby bok choy and simmer for 1–2 more minutes until just tender.

8. Assemble the Bowls: I divide the broth into individual bowls, portion in the noodles, and top with the braised chicken and bok choy. I finish with sliced scallion greens and serve it hot.

Servings and timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 30 minutes

• Total Time: 40 minutes

Variations

• Swap the Protein: I sometimes use boneless chicken thighs for a quicker version or leftover roast chicken stirred in at the end.

• Noodle Options: I use wheat noodles, but rice noodles or udon also work great depending on what I’m craving.

• Adjust the Spice: I increase or decrease the amount of doubanjiang depending on how spicy I want it. A dash of chili oil on top adds extra heat.

• Extra Veggies: I’ve added mushrooms, napa cabbage, or even spinach when I want to bulk up the soup with more greens.

• No Doubanjiang?: I substitute with miso paste and chili flakes if I’m out—it won’t be quite the same, but still tasty.

Storage/Reheating

I store leftovers in separate containers—broth and solids in one, noodles in another. This keeps the noodles from soaking up too much broth and getting mushy. It stays fresh in the fridge for up to 3 days. I reheat the broth gently on the stovetop and add the noodles just before serving.

FAQs

What is doubanjiang, and where do I find it?

Doubanjiang is a spicy fermented bean paste used in Sichuan cooking. I usually find it in the Asian section of well-stocked grocery stores or at Asian markets.

Can I make this soup less spicy?

Yes, I use only 1 tablespoon of doubanjiang or replace it with a mild fermented bean paste if I want a milder broth.

Is there a vegetarian version?

Definitely. I skip the chicken and use vegetable broth, tofu, and more mushrooms. It still tastes deeply savory and satisfying.

What’s the best way to roll-cut vegetables?

I hold the knife at a 45° angle, slice once, roll the vegetable slightly, and repeat. This method gives chunky, irregular pieces that absorb more flavor while cooking.

Can I freeze this soup?

I freeze the broth with chicken and vegetables but keep the noodles separate. When I’m ready to eat, I boil fresh noodles and pour the reheated soup over them.

Conclusion

This Chinese Spicy Chicken Noodle Soup is a bold and deeply satisfying twist on classic comfort food. It’s rich in flavor, loaded with tender chicken and vegetables, and finished with just the right amount of heat. Whether I’m warming up on a cold day or just want something flavorful and nourishing, this soup hits the spot every time.

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