One Pot Shredded Braised Scallion Soy Chicken Noodles
This One Pot Soy Braised Chicken Noodles recipe might be my new favorite way of cooking with chicken. Chicken leg slow-braised until tender, on top of thick Hand Cut Noodles and crunchy cucumbers – it’s a full meal in one dish. Both the chicken and noodles has all the rich scallion flavor from kai dong’s Four Season Scallion Sauce packed into one bite. This Asian chicken noodle recipe is the easiest thing to make for an easy lunch or dinner. If you’re looking for something comforting, flavourful, and stress-free, this Scallion Soy Chicken Noodle is the one.
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Easy Soy Chicken Noodles
Stress-free One Pot Scallion Chicken Noodles
I’m always looking for creative ways to cook chicken for dinner, since it’s such a convenient protein. This noodle recipe has protein, carbs, and veggies – a full meal in one bowl. Every chunk of braised chicken is tender and flavorful, and just the right contrast to that crunchy, crisp cucumber. The braised soy scallion flavor lingers in your mouth and makes you just want to take one more bite.
It takes about 35 minutes to make – but most of that time is for slow simmering. If you’ve got chicken legs in the fridge and you’re wondering what to do with them, make this braised chicken noodle tonight!
Soy Briased Chicken Noodles Ingredients
- 2 Chicken Legs bone-in, skin-on
- 5 tbsp Four Season Scallion Sauce
- 2 tbsp dark soy sauce
- 2 cups chicken stock or any stock of your choice
- 2 packs Hand Cut Noodles
Garnish
- Shredded cucumber
- sesame seeds
Four Season Scallion Soy Braise
For this dish, we’re braising the chicken leg to keep it tender and moist while adding in some extra flavor. This fragrant braise is made with a few simple ingredients: dark soy sauce, Four Season Scallion Sauce, and chicken broth. We use chicken broth for a base of natural flavor. Then, we layer on the Scallion Sauce to add that extra aroma and slight sweetness. The braise gets that caramelized golden-brown color from dark soy sauce that makes both the chicken and noodles look extra appetizing.
FOUR SEASON SCALLION SAUCE
Made with succulent scallions direct from Taiwan, this sauce is everything you need to add flavor and aroma into a braise.
Chicken Leg Quarters
For this recipe, we’re using bone-in, skin-on leg quarters. This larger piece of meat can handle slow braising a lot better than just a drumstick or a thigh. The chicken skin also gives it an extra layer of protection and flavor. If you prefer to use any other cut of chicken, keep in mind that you may have to adjust the braising time.
This chicken is first slow-simmered in a rich, umami-packed braisemade with dark soy sauce and kai dong’s Four Season Scallion Sauce. As it cooks, all the delicious juices from the chicken infuse the both, making it extra flavourful – perfect for the noodles to absorb.
kai dong Hand Cut Noodles
For this recipe today, we’re using kai dong Hand Cut Noodles. These particular noodles are sun-dried for extra bounciness, and contain no preservatives at all. The ribbon-like noodles has all that extra surface area to soak up all that braise, and every bite is infused with savory, saucy goodness.
If you don’t have these Hand Cut Noodles, you can use any thicker noodles that can withstand a bit of cooking in braising liquid. I particularly like flat, thick noodles, because they’re better at picking up flavor.
Add Your Favorite Garnishes
You absolutely cannot skip the garnishes for this dish. While the chicken and noodles give it that delicious braised flavors, the garnishes adds some fun contrast to texture and flavors that will make you love this noodle dish even more.
Today, I added shredded cucumber and sesame seeds for an extra fresh crunch and some aroma. Other garnishes you can use include fried shallots, or even some crushed salt-roasted peanuts. For more of a kick, I’d also suggest kimchi or pickled onions as part of your meal.
How To Make Soy Braised Chicken Noodles
- In a pot, add the chicken legs, four season scallion sauce, dark soy sauce, and chicken stock. The chicken should be at least ¾ submerged in liquid—ideally fully covered. If needed, top it off with more stock or water.
- Bring everything to a simmer over medium heat, then lower the heat, cover, and let it cook for 25 minutes.
- Once the chicken is fully cooked, remove it from the pot and set it aside to cool slightly.
- Add the noodles into the pot and let them cook for 7 minutes, soaking in all the savoury broth.
- While the noodles are cooking, shred the chicken into bite-sized pieces.
- To assemble, start with the noodles, top with shredded chicken, add some shredded cucumber for crunch, and finish with a sprinkle of sesame seeds. Drizzle on a bit of extra sauce from the pot for even more flavour.
Here’s More One Pot Recipes That Makes Dinner Easier
One Pot Shredded Braised Scallion Soy Chicken Noodles
By Tiffy Cooks
Ingredients
- 2 Chicken Legs bone-in, skin-on
- 5 tbsp Four Season Scallion Sauce
- 2 tbsp dark soy sauce
- 2 cups chicken stock or any stock of your choice
- 2 packs Hand Cut Noodles
Garnish
- Shredded cucumber
- sesame seeds
Instructions
- In a pot, add the chicken legs, four season scallion sauce, dark soy sauce, and chicken stock. The chicken should be at least ¾ submerged in liquid—ideally fully covered. If needed, top it off with more stock or water.
- Bring everything to a simmer over medium heat, then lower the heat, cover, and let it cook for 25 minutes.
- Once the chicken is fully cooked, remove it from the pot and set it aside to cool slightly.
- Add the noodles into the pot and let them cook for 7 minutes, soaking in all the savoury broth.
- While the noodles are cooking, shred the chicken into bite-sized pieces.
- To assemble, start with the noodles, top with shredded chicken, add some shredded cucumber for crunch, and finish with a sprinkle of sesame seeds. Drizzle on a bit of extra sauce from the pot for even more flavour.
