Woo's Pagoda Restaurant
Whole-Meal Chicken Noodle Soup, Chinese Style


  • 6 to 8 cups good chicken stock, divided
  • 10 slices ginger
  • 2 cloves garlic, lightly crushed
  • 1 tablespoon peanut or vegetable oil
  • 1 teaspoon minced garlic
  • 1 1/2 cups chopped cooked chicken or meat
  • 1 cup broccoli florets, snow or snap peas, or green beans, cut into 1-inch pieces
  • 1 pound fresh thin egg noodles
  • 2 tablespoons soy sauce
  • 1 tablespoon Asian sesame oil
  • 1/2 cup minced scallions


  1. Heat stock with ginger and garlic to a simmer.
  2. Put oil in a broad, deep skillet or saucepan and turn heat to medium-high. Add garlic, stir and add meat. Turn heat to high, and cook, stirring occasionally, until meat begins to brown.
  3. Add vegetables, and cook, stirring occasionally, about 5 minutes.
  4. Strain, and add 6 cups stock; adjust heat to gentle boil. Add noodles, and cook, stirring, until separate and tender, about 3 minutes.
  5. Stir in soy sauce and sesame oil. Taste, and adjust seasonings.
  6. Divide soup among 4 bowls, adding more stock for a soupier mixture.
  7. Garnish with scallions and serve.

Serves 4.

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