It was a weekend and my hubby and I went to the movies. We had a quick dinner afterwards at a famous restaurant chain and ordered my ‘usual’, a ‘soup and half a sandwich’. Right away my hubby complained the soup was runny and was lukewarm. I peered into my own bowl and it did look like the server had reached the bottom of the stockpot and gave us scraps. I did not want to make a big deal out of it and I don’t want to whine when we get bad service, much less tell the food establishment I am a recipe blogger and food writer.
What I did instead was make my own chicken noodle soup the next day at home, just the way we like it. One of the best chicken noodle soups we have had in a restaurant has always been the one made by Filipino Chef Romy Dorotan at Purple Yam restaurant in Brooklyn, NY. He makes a heavenly base of a broth, serves it piping hot with plump wheat noodles, topped with crisp strips of char-grilled pork belly. Oh my, there is nothing like it. My husband and I were craving Purple Yam’s pork belly on noodle soup but on a snow-heavy weekend, it was impossible for us to trek to Cortelyou St. in Brooklyn from New Jersey.
Instead I took out the chicken soup stock I made, the Chinese lo mein noodles I bought from the Asian grocery, and chicken boneless thighs which I had pre-marinated in barbecue sauce. These 3 ingredients were the backbone of this recipe. I used chicken thighs in place of pork belly, because I had chicken in my freezer and had no pork around. In the spring and summer months we cook our meals on the outdoor grill of our patio. I love chicken barbecue on the grill and long for the char-grilled aroma as it floats in the warm summer breeze. But today it was winter and we turn off our outdoor grill for safety reasons once it snows. So I roasted the chicken boneless thighs in the oven, basting it every now and then to get a shimmery sheen on the skin. The roast chicken turned out just as divine as though I grilled it outdoors.
This was a chicken noodle soup recipe as easy as 1-2-3. First you cook the chicken. Then you pre-boil the noodles in 5 minutes flat. Then you make the soup base. Put it all together and you have a quality soup meal just like what Michelin-rated Purple Yam’s Chef Romy makes for us.
So if you’ll excuse me, it’s still the weekend here and we’re watching movies on Netflix, while we slurp and chomp away on bowls of homemade chicken noodle soup with barbecue chicken. Life is good, folks.
Inspired by the luscious chicken noodle soup with a slab of grilled pork belly which Purple Yam Restaurant NYC serves, I made my own version at home. This is a bowl of lo mein noodles in chicken broth with vegetables and topped with succulent strips of roasted barbecue chicken. This is an AsianInAmericamag.com recipe. Serves 2 for a meal or up to 4 if soup is a starter or side.
- Chinese lo mein noodles (fresh, packaged) - 8 ounces or when boiled swells to 2 cups (from Asian markets)
- chicken thighs, boneless - 1.5 pounds, pre-marinated in barbecue sauce (see blog post Inihaw na Manok, Chicken Barbecue)
- vegetable oil - 2 Tablespoons
- garlic - 2 cloves, minced
- onion - 1 medium, chopped
- celery - 2 stalks, chopped
- carrots - 1 large, peeled, sliced
- organic chicken broth or homemade soup stock - 32 ounces or 4 cups
- water - 4 cups
- Napa cabbage - 2 or 3 cups, sliced in strips
- sesame oil - 1/8 teaspoon
- sea salt - 1/2 teaspoon
- freshly ground black pepper powder - 1 teaspoon
- scallions or green onions - 1/2 cup, chopped, for garnish
- hard boiled egg - 1 piece, peeled, sliced, for garnish
- Pre-boil the fresh Chinese lo mein noodles for five minutes in briskly boiling water. Remove noodles and place on a colander. Set aside.
- How to marinate chicken slices are in a past blog post. Click here for the recipe.
- Cook pre-marinated chicken barbecue slices. You have these 3 options to cook the chicken. Choose one: 1. Grill on the outdoor grill over medium heat for 20 to 23 minutes or till thoroughly cooked. 2. Roast in a preheated oven at 375 F in a shallow baking dish with a rack for 25 minutes or till cooked completely. OR 3. Pan sear in a grill pan sprayed with cooking oil (skillet with ridges inside) for 23 to 25 minutes or till cooked completely. When chicken is cooked, slice in strips and set aside.
- Separately cook the noodles and broth. In a large pot, place the vegetable oil. Turn heat to medium high. Saute the garlic, onions, celery and carrots.
- Pour the chicken broth and water over the saute. Bring the broth to a boil. Then add the pre-boiled Chinese egg noodles. Simmer for 10 minutes. The egg noodles will swell to nearly double its thickness.
- Add the Napa cabbage shreds and let this cook 3 minutes more. Season with sesame oil, salt and black pepper powder
- Ladle noodles, vegetables and soup into individual bowls. Garnish with toppings of sliced chicken barbecue, scallions, hard boiled egg slices. Serve piping hot.
- Cook's comments: You can use boneless chicken thighs or chicken breast for this recipe. My Chicken Barbecue, Filipino Inihaw na Manok blog post which I used for the chicken in this recipe is here. Click on this link.
- Recipe notes: The lo mein noodles I used are what is referred to as fresh noodles. They are pre-cooked and packaged in plastic bags (see photo above). Find them at Asian markets. If you will use dry noodles, cook according to package directions.
- Ingredient tips: if you prefer to make soup stock from scratch for this recipe, see my past blog post on "Boiled Chicken Stew- Filipino Nilagang Manok."
- Let's Lunch :
- Thanks for reading my entry to this month's "Let's Lunch" a virtual potluck event of food writers and bloggers from around the world. This month our theme is 'noodles.' For more recipes check out Twitter using the hashtag #LetsLunch or pin with us on our Pinterest boards. A round up of the other "Let's Lunch" food writers with links to their noodle and pasta recipes are here:
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