Name: Chinese Spicy Chicken Noodle Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 2 bone-in skin-on chicken legs (or 4 bone-in thighs), separated at the joint; 4 cups chicken broth; 2 tablespoons doubanjiang (fermented spicy bean paste); 2 tablespoons Shaoxing wine; 2 tablespoons soy sauce; 2 teaspoons sugar; 1/2 teaspoon salt; 4 dried shiitake mushrooms, rehydrated and sliced; 1 thumb ginger, sliced; 2 scallions, sliced (white and green parts separated); 1 star anise pod; 2 medium carrots, roll-cut into 1/2″ pieces; 4 inches daikon radish, roll-cut into 1/2″ pieces; 4 baby bok choy heads, halved lengthwise; 12 oz dried wheat noodles (or noodles of choice); 1 tablespoon peanut oil (or vegetable oil)

Chinese Spicy Chicken Noodle Soup

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This Sichuan-inspired spicy chicken noodle soup is bold, savory, and soul-warming. Juicy chicken, tender bok choy, chewy noodles, and a fiery broth make it a must-try for spice lovers.

Author: Ella
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Soup, Main Dish
Method: Stovetop
Cuisine: Chinese
Diet: Gluten Free

Ingredients

Protein & Broth Base:

2 bone-in skin-on chicken legs (or 4 bone-in thighs), separated at the joint

4 cups chicken broth

2 tablespoons doubanjiang (fermented spicy bean paste)

2 tablespoons Shaoxing wine

2 tablespoons soy sauce

2 teaspoons sugar

1/2 teaspoon salt

Vegetables & Aromatics:

4 dried shiitake mushrooms, rehydrated and sliced

1 thumb ginger, sliced

2 scallions, sliced (white and green parts separated)

1 star anise pod

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

4 inches daikon radish, roll-cut into 1/2” pieces

4 baby bok choy heads, halved lengthwise

Noodles & Oil:

12 oz dried wheat noodles (or noodles of choice)

1 tablespoon peanut oil (or vegetable oil)

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Instructions

Rehydrate mushrooms: Soak dried shiitake mushrooms in warm water for 15–20 minutes. Once softened, remove stems and slice caps.

Prepare chicken: Pat dry and season chicken pieces with salt.

Brown chicken: Heat oil in a pot over medium-high heat. Add chicken skin-side down and brown for 4–5 minutes. Flip and cook 2 more minutes. Remove and set aside.

Sauté aromatics: In the same pot, add more oil if needed. Sauté mushrooms, ginger, scallion whites, and star anise for 1–2 minutes. Add doubanjiang and stir to coat.

Deglaze and braise: Pour in chicken broth. Add chicken back in, followed by Shaoxing wine, soy sauce, and sugar. Bring to a boil. Add carrots and daikon. Skim foam and simmer covered for 20 minutes.

Cook noodles: While soup simmers, boil noodles in a separate pot according to package directions. Drain and set aside.

Add greens: Stir in bok choy and simmer 1–2 minutes until tender.

Assemble: Divide noodles into bowls. Top with chicken, broth, bok choy, and vegetables. Garnish with scallion greens and serve hot.

Notes

Use fresh or thin noodles for more broth flavor, or thicker ones like udon for a chewier texture.

Other greens like gai lan, choy sum, or spinach work well too. Adjust cooking time accordingly.

The roll-cutting technique used for carrots and daikon helps them absorb more flavor while braising.

Find it online: https://elladishes.com/chinese-spicy-chicken-noodle-soup/