Best 5 Asian Poached Chicken Noodle Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Searching for a flavorful and easy-to-make Asian dish? Look no further than Asian Poached Chicken Noodle! This delectable recipe combines tender chicken, savory broth, and springy noodles in a harmonious blend of flavors. Explore this culinary journey with us as we present not one, but three variations of this beloved dish: Classic Asian Poached Chicken Noodle, Spicy Szechuan Chicken Noodle, and Savory Mushroom Chicken Noodle. Each recipe offers a unique twist, catering to diverse palates and preferences. So, prepare your taste buds for an exciting adventure as we dive into the world of Asian Poached Chicken Noodle.

Here are our top 5 tried and tested recipes!

HOISIN SAUCE NOODLES WITH CHICKEN



Hoisin Sauce Noodles with Chicken image

My father would make this super spicy chicken dish ("Hacked Chicken") where the chicken was gently poached without seasonings and then topped with a super spicy sauce. I always loved that dish; the chicken was like a blank canvas and this jarringly spicy topping just woke it up. In college, I created this dorm room hybrid, bulking it up for my roommates with a pound of pasta, and I randomly added hoisin sauce (because I had a jar of it). The dish looks to recreate that contrast of something searching for flavor and a sauce that offers nothing but. The textures of the pasta only amplify the dish. These are really great eaten right out of the bowl or made and left to marinate for a few hours or overnight. To that end, they make great leftovers, if you have any. A note about the chicken stock: I love enriching stock with chicken, so make sure you reserve and use the poaching stock from this recipe for a soup, risotto or pan sauce.

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12

2 tablespoons sesame seeds
2 cups chicken stock
4 small boneless, skinless chicken breasts
Kosher salt
12 ounces dried vermicelli (or angel hair) pasta
1/4 cup hoisin sauce
1/4 cup low-sodium soy sauce
3 tablespoons grated ginger
2 tablespoons sesame oil
1 tablespoon apple cider vinegar
1 teaspoon hot sauce (Tabasco recommended)
6 scallions, thinly sliced

Steps:

  • Place the sesame seeds in a dry skillet over medium heat and toast until lightly browned, 2 to 3 minutes. Remove from the heat and set aside.
  • Cook the chicken. In a medium skillet, bring the chicken stock to a simmer over medium-high heat. Submerge the chicken breasts in the stock, then reduce the heat to low and poach until the meat is completely cooked through and the internal temperature in the thickest part of the chicken breast registers 165 degrees F on a meat thermometer, 8 to 10 minutes. Transfer the chicken to a cutting board and let rest for 5 to 10 minutes. Use a sharp knife to cut the meat into 1/4-inch-thick slices. Set aside. Let the chicken stock cool and reserve for another use.
  • Make the pasta. In a medium pot, bring 4 quarts of water to a boil over medium-high heat. Line a sheet pan with a clean kitchen towel and set aside. Season the water with salt until it tastes like sea water. Plunge the pasta in the water and cook until cooked but still chewy ("al dente"), 4 to 6 minutes. Place a colander in the sink. Reserve a little pasta water, then drain the pasta thoroughly. Shake the colander a few times to remove excess water. Spread the pasta on the towel so it cools more quickly. Gently use a second towel to cover and pat the pasta dry. (Removing the excess moisture assures that the sauce will have a full flavor effect on the noodles.)
  • Make the sauce. In a large bowl, combine the hoisin sauce, soy sauce, ginger, sesame oil, vinegar and hot sauce. Adjust the seasonings. Stir in half of the scallions. Set aside.
  • Add the pasta to the sauce and toss to coat evenly. Add some of the reserved water if necessary. Transfer the pasta and sauce to a large serving bowl. Set aside.
  • Arrange the chicken on top of the pasta. Top the pasta with the reserved sesame seeds and remaining scallions.

ASIAN-STYLE POACHED CHICKEN



Asian-Style Poached Chicken image

Use the flavorful shredded chicken in soups, sandwiches and salads. You can freeze the chicken stock in airtight containers for up to 3 months. Thaw it to use in anything from flavored soup bases to fragrant noodle dishes. It's also perfect for poaching chicken breasts in for extra-tasty salads, sandwiches and rolls.

Provided by Donna Hay

Categories     HarperCollins     Soup/Stew     Chicken     Ginger     Garlic

Number Of Ingredients 10

5 green onions (scallions), cut into 3 pieces
1 brown onion, quartered
2 long red chiles, halved
100g ginger, peeled and sliced
6 cloves garlic, bruised
1/4 cup (60ml) light soy sauce
1 cup (250ml) Chinese cooking wine (Shaoxing)
1/4 cup (55g) caster (superfine) sugar
4 liters water
1 (1.8kg) whole chicken

Steps:

  • Place the green onion, brown onion, chiles, ginger, garlic, soy sauce, cooking wine, sugar and water in a large saucepan over high heat. Stir to combine and bring to the boil.
  • Add the chicken, breast-side down. Reduce the heat to low and cook for 30 minutes.
  • Remove from the heat, cover with a tight-fitting lid and allow to stand for 1 hour.
  • Remove the chicken from the stock and allow to cool slightly. Shred the chicken, discarding the skin and bones, and set aside.
  • Strain the stock into a large heatproof bowl, discarding the solids. Allow to cool. Skim any excess fat from the surface.

COLD POACHED CHICKEN WITH CHINESE GARLIC SAUCE



Cold Poached Chicken with Chinese Garlic Sauce image

Categories     Scotch     Chicken     Garlic     Ginger     Poach     Quick & Easy     Lunch     Summer     Chill     Sesame     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Serves 2

Number Of Ingredients 15

For chicken
2 cups water
four 1/4-inch-thick slices fresh gingerroot
1/4 cup Scotch
1 whole skinless boneless chicken breast (about 3/4 pound)
For Chinese garlic sauce
1 tablespoon soy sauce
2 garlic cloves, minced
1 1/2 teaspoons rice vinegar (not seasoned)
1 1/4 teaspoons sugar
1 teaspoon Asian chili oil, or
1 teaspoon Asian sesame oil
plus Tabasco to taste
Garnish: 3 tablespoons chopped coriander sprigs
Accompaniment if desired:sesame orzo with charred scallions

Steps:

  • Poach chicken: In a 1 1/2-quart saucepan bring water to a boil with gingerroot, Scotch, and salt to taste. Add chicken and simmer, covered, 12 minutes, or until just cooked through. Transfer chicken with tongs to a bowl and chill, covered, 20 minutes.
  • Make sauce while chicken is cooling: In a bowl stir together sauce ingredients until sugar is dissolved.
  • Halve chicken and cut across grain into thin slices. Spoon sauce over chicken and sprinkle with coriander.

CHINESE POACHED CHICKEN & RICE



Chinese poached chicken & rice image

A healthy Asian-inspired dish ideal for an easy dinner. Use the leftovers to make our cold chicken noodle salad for the next day.

Provided by Good Food team

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 9

large piece of ginger , 1 tbsp finely grated, the rest sliced
3 garlic cloves
1 tsp black peppercorns
1 tbsp soy sauce , plus 2-3 tsp (optional)
8 chicken legs
3 tbsp sesame oil
2 bunches spring onions , chopped
4 pak choi , halved
cooked long-grain rice , to serve

Steps:

  • Put the sliced ginger, the garlic, peppercorns and half the soy in a large pan with the chicken legs. Add enough water to cover, and season with a little salt. Bring to the boil, then reduce to a low simmer, put on the lid and poach for 30 mins.
  • Meanwhile, heat a pan and add the sesame oil and spring onions. Soften for 1 min, then remove from the heat and stir in the grated ginger and remaining soy sauce to make a relish.
  • When the chicken is ready, remove from the pan, set aside 4 of the legs and chill for tomorrow. Add the pak choi to the poaching liquid and cook for 3-4 mins. Strain the poaching liquid to remove the ginger, garlic and peppercorns, reserving the liquid. Pull the skin from the remaining 4 chicken legs and discard. Tear the meat into thick pieces. Serve in bowls with rice, the pak choi, a ladle of the hot chicken broth, the spring onion relish and extra soy sauce, if you like.

Nutrition Facts : Calories 317 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 1.1 milligram of sodium

ASIAN NOODLES WITH CHICKEN



Asian Noodles with Chicken image

My family likes to try and use chopsticks when they eat this pasta and chicken stir-fry. It's one of their favorites.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

8 ounces uncooked angel hair pasta
1/3 cup stir-fry sauce
2 tablespoons honey
1/4 teaspoon crushed red pepper flakes
1 pound boneless skinless chicken breasts, cut into strips
1 tablespoon canola oil
1 medium sweet red pepper, julienned
1 medium onion, cut into thin wedges
1 tablespoon minced fresh cilantro
1 to 2 teaspoons sesame oil
1 tablespoon sesame seeds

Steps:

  • Cook pasta according to package directions. Meanwhile, in a small bowl, combine the stir-fry sauce, honey and red pepper flakes; set aside., In a large skillet, saute chicken in oil until browned and no longer pink. Add red pepper and onion; cook for 2 minutes or until vegetables are crisp-tender. Stir in sauce mixture. Add cilantro and cook for 1 minute., Drain pasta; toss with sesame oil. Serve with chicken mixture; sprinkle with sesame seeds.

Nutrition Facts :

Tips:

  • Choose the right chicken: For the best flavor and texture, use a whole chicken that is free-range and organic. If you can't find a whole chicken, you can use chicken breasts or thighs, but the flavor will not be as rich.
  • Use a flavorful poaching liquid: The poaching liquid is what will give the chicken its flavor, so make sure to use a flavorful broth or stock. You can also add aromatic vegetables and herbs to the poaching liquid for extra flavor.
  • Poach the chicken until it is cooked through: The chicken is cooked through when it reaches an internal temperature of 165 degrees Fahrenheit. You can check the temperature with a meat thermometer.
  • Let the chicken cool before shredding it: Allow the chicken to cool slightly before shredding it, as this will make it easier to handle.
  • Use high-quality noodles: The noodles are an important part of this dish, so make sure to use high-quality noodles that are made with fresh ingredients.
  • Add your favorite toppings: Once the noodles and chicken are cooked, you can add your favorite toppings. Some popular toppings include green onions, cilantro, bean sprouts, and chili oil.

Conclusion:

Asian poached chicken noodle is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. With its flavorful poaching liquid, tender chicken, and variety of toppings, this dish is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give this Asian poached chicken noodle recipe a try. You won't be disappointed!

Related Topics