Homemade Instant Noodles with Chicken Essence Broth by @giallozafferano

50 min

2 servings

🥚

4.5

Eggs

🥔

250 g

Potato starch

🧂

1 pinch

Salt

🍗

2

Chicken thighs

🫚

4.5 slices

Fresh ginger

🧅

2

Spring onion

🥢

Soy sauce

  1. Knead
    • Eggs
    • Potato starch
    • Salt

    Knead the eggs, potato starch and salt together until you get a smooth, even dough.

  2. Transfer

    Transfer the dough into a piping bag.

  3. Cut

    Cut a small hole in the piping bag tip.

  4. Pipe

    Pipe the dough directly into boiling water to form the noodles.

  5. Drain

    As soon as the noodles float to the surface, drain them and plunge them straight into cold water.

  6. Score
    • Chicken thighs

    Score the chicken thighs and place them in a large bowl.

  7. Step

    Position a smaller bowl upside down in the center of the large bowl.

  8. Add
    • Fresh ginger
    • Spring onion
    • Eggs

    Add the ginger slices and the white part of the spring onions, then steam everything for about 30 minutes.

  9. Step
    • Chicken thighs

    Remove the chicken thighs once the broth is ready.

  10. Step

    Lift the small bowl to collect the essence broth gathered inside it.

  11. Pour

    Pour the broth into the serving bowls.

  12. Add

    Add the noodles to the bowls.

  13. Shred
    • Chicken thighs

    Shred the chicken and add it to the noodles.

  14. Add
    • Eggs

    Add the hard-boiled egg to the bowls.

  15. Garnish
    • Spring onion
    • Soy sauce

    Finish with a drizzle of soy sauce and the sliced green part of the spring onions.

Homemade Instant Noodles with Chicken Essence Broth by @giallozafferano

50 min

2 servings

🥚

4.5

Eggs

🥔

250 g

Potato starch

🧂

1 pinch

Salt

🍗

2

Chicken thighs

🫚

4.5 slices

Fresh ginger

🧅

2

Spring onion

🥢

Soy sauce

Preparation Steps

  1. Step 1/15

    Knead the eggs, potato starch and salt together until you get a smooth, even dough.

  2. Step 2/15

    Transfer the dough into a piping bag.

  3. Step 3/15

    Cut a small hole in the piping bag tip.

  4. Step 4/15

    Pipe the dough directly into boiling water to form the noodles.

  5. Step 5/15

    As soon as the noodles float to the surface, drain them and plunge them straight into cold water.

  6. Step 6/15

    Score the chicken thighs and place them in a large bowl.

  7. Step 7/15

    Position a smaller bowl upside down in the center of the large bowl.

  8. Step 8/15

    Add the ginger slices and the white part of the spring onions, then steam everything for about 30 minutes.

  9. Step 9/15

    Remove the chicken thighs once the broth is ready.

  10. Step 10/15

    Lift the small bowl to collect the essence broth gathered inside it.

  11. Step 11/15

    Pour the broth into the serving bowls.

  12. Step 12/15

    Add the noodles to the bowls.

  13. Step 13/15

    Shred the chicken and add it to the noodles.

  14. Step 14/15

    Add the hard-boiled egg to the bowls.

  15. Step 15/15

    Finish with a drizzle of soy sauce and the sliced green part of the spring onions.

Composition

Ingredients

Types

Eggs, Starch, Spices, Meat, Poultry, Vegetables, Condiments, Sauces

Ingredients

Eggs, Potato starch, Salt, Chicken thighs, Fresh ginger, Spring onion, Soy sauce

Notes

Eggs (large eggs, 3 to 4, hard-boiled, for serving), Chicken thighs (with skin, scored), Fresh ginger (4 to 5 slices), Spring onion (white part only, for the broth, green part only, sliced into rounds, for garnish), Soy sauce (to taste, drizzled at the end)

Allergens

Eggs, Gluten, Soy

Dietetics

Dietary regimen

Dairy-Free, Nut-Free, High-Protein, Sugar-Free

Calories

520 kcal

Macro nutrients

Protein: 32g, Carbohydrates: 58g, Fat: 16g, Fiber: 1.5g, Sugars: 2g

Nutritional Information

Minerals

Sodium: 980mg, Iron: 2.5mg, Potassium: 420mg, Phosphorus: 280mg

Vitamins

Vitamin A: 120mcg, Vitamin B12: 0.9mcg, Vitamin B6: 0.5mg

Preparation

Time Information

Preparation

20 minutes

Cooking

30 minutes

Overall

50 minutes

Difficulty

Level

Hard (3/4)

Steps

15 steps

Equipments

Utensils

to inform

Appliances

to inform

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Everyday Meal

Origin

Source

Platform

instagram

Original Creator

@giallozafferano

Origin

Cuisine

Chinese, Asian

Geographic

Italy, Europe

Various

Aspect

Texture

Chewy, Tender, Silky, Saucy

Flavors

Savory, Umami, Gingery, Soy-sauce, Mild

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

Cooked noodles and broth : 2 days (in an airtight container,store broth and noodles separately to prevent sogginess), Shredded chicken : 3 days (in an airtight container), Uncooked dough balls : not recommended for long storage (best used fresh)