One Pot Shredded Braised Scallion Soy Chicken Noodles
By Tiffy Cooks
This One Pot Soy Glazed 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.
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.
Nutrition
Calories: 376kcalCarbohydrates: 10gProtein: 29gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 127mgSodium: 1469mgPotassium: 552mgFiber: 0.2gSugar: 4gVitamin A: 126IUVitamin C: 1mgCalcium: 22mgIron: 2mg
