Monday, May 12, 2008

Szechuan Veg. & Chicken Noodle Soup 四川菜鸡汤糆

Szechuan Veg. & Chicken Noodle Soup Recipe
200 gm Chicken breast, julienned
100 gm Szechuan Vegetable
1 ½ Tbsp oil
1 clove garlic, chopped
1.5L water
1 ½ tsp salt
3 Bird eyes chili (optional, chopped)
Flat noodles for 2 (prepared according to packaging)

1. Heat wok and put in oil. Put in chopped garlic and sauté until fragrant and golden.
2. Put in chicken and stir until it’s half cooked.
3. Put in Szechuan vegetables. Stir.
4. Add in water, bring to a boil and simmer for 15 minutes
5. Season with salt. It has to be slightly more salty.
6. To serve, place noodles in a bowl, place amount of bird’s eye chili as needed. Pour boiling soup over noodles.

the type of Szechuan Preserved Vegetable I used


  1. I love this noodle soup but had no idea what the pickle looked like. Thanks for the info!

  2. Hi Wendy,

    Is it spicy ?


  3. Kim,
    I can take very spicy food, so, it's hard to for to determine whether it is spicy. It might be for me, but I won' tknow if it'll be for you.

    If no bird's eye chilli is added, it is not spicy, maybe just from the pepper. But how much pepper is added depends on the cook as well.
    This Szechuan veg that I got is just minimally spicy. You can rinse it to get rid of the heat.


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