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Fried Chicken Soup Noodles

A recipe for Fried Chicken Soup Noodles from the cookbook, Asian Noodles, written by Maki Watanabe.
Course Soup
Cuisine N/A
Keyword chicken, fried chicken, noodle, poultry, soup, spinach
Prep Time 15 minutes
Cook Time 20 minutes
0 minutes
Total Time 35 minutes
Servings 2 Servings


  • 4 boneless chicken thighs about 14 ounces (400 g)
  • Vegetable oil for deep frying
  • 3 tablespoons cornstarch
  • 1/2 cup (120 grams) spinach
  • 1 negi or large spring onion white part only
  • 8 ounces (240 grams) fresh Chinese lo mein noodles

Chicken Flavorings:

  • 1/4 teaspoon five-spice powder
  • 2 tablespoons Shaoxing wine or sake
  • 2 tablespoons soy sauce


  • 2 1/2 cups (600 ml) dashi stock
  • 1/4 teaspoon salt
  • 2 tablespoons Shaoxing wine or sake
  • 2 tablespoons soy sauce


  • Optionally remove the skin from the chicken thigh meat. Lightly pound the thicker parts of the meat with the side of a heavy kitchen knife so that it is even in thickness all around. Rub the Chicken Flavorings (five-spice powder, Shaoxing wine, soy sauce) into the meat.
  • Heat up 2 inches (5 cm) of vegetable oil in a frying pan to 320˚F (160˚C). Coat the chicken pieces in cornstarch, and fry on both sides until golden brown. Raise the heat to high for the last few seconds to crisp up the surface of the chicken. Drain off the oil.
  • Put the soup ingredients in a pan over medium heat and bring to a boil. Add the spinach and chopped negi/spring onion, and simmer briefly.
  • Cook the noodles following the instructions on the packet. If there are no instructions, bring a generous amount of water to a boil in a large pan. Add the noodles, and cook for 2 to 3 minutes, testing for doneness. Drain well, and transfer to serving bowls. Pour the soup into the bowls. Cut the chicken into easy-to-eat pieces and place on top of the noodles.