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Chicken Noodles with Mushrooms Recipe

Chicken Noodles with Mushrooms Recipe

Chicken Noodles with Mushrooms Recipe

A grand northern Chinese noodle dish with a richly flavored, thickly textured gravy and nutritious ingredients.

Ingredients :

    • 250 g (8 oz) boneless chicken breast, finely sliced
    • 8 dried black Chinese mushrooms, soaked in hot water for 20 minutes
    • 15 g (1 cup) dried wood ear black fungus, soaked in hot water for 20 minutes
    • 15 g (3/4 cup) dried lily buds, bases trimmed, soaked in water for 20 minutes (see note)
    • 500 g (1 lb) fresh wheat noodles or 250 g/ 8 oz dried noodles
    • 3 tablespoons oil
    • 11/2 teaspoons salt
    • 1 tablespoon soy sauce
    • 61/4 cups (1.5 liters) chicken stock or water
    • 1 teaspoon cornflour dissolved in 3 tablespoons water
    • 3 eggs, well beaten
    • 1 teaspoon sesame oil


    • 3 tablespoons finely chopped spring onion
    • 1 tablespoon finely minced ginger
    • 2 teaspoons soy sauce
    • 1 tablespoon sesame oil
    • 1 teaspoon cornflour

Method :

    1. Place the chicken breast with all the Marinade ingredients in a bowl and mix well. Set aside to marinate for 15–20 minutes.
    2. Drain the mushrooms, discard the tough stems and thinly sliced the caps. Drain the wood ear fungus and chop finely. Drain the lily buds and tie a knot in the center.
    3. Bring a large pot of water to a boil, blanch the noodles briefly to revive them. If using dried noodles, follow the packet instructions or cooked them for 3–4 minutes until the noodles are tender. Drain, rinse in cold water and set aside to drain in a colander. Divide the noodles into individual serving bowls.
    4. Heat the oil in a wok until smoking, add the marinated chicken and stir-fry quickly for 1 minute, then add the mushroom, fungus and lily buds and stir-fry for another 2–3 minutes. Add the salt, soy sauce and chicken stock or water, bring to a boil, lower the heat and simmer for 15 minutes more. Stir in the cornflour mixture until the gravy thickens, then drizzle in the beaten eggs, stir once and let the eggs cook for just 1 minute. Turn off the heat. Stir in the sesame oil.
    5. Ladle the ingredients and gravy evenly over the noodles in each individual bowl and serve immediately.

Dried lily buds are the unopened buds of a variety of Chinese day lily. The buds should be soaked and their tough stems removed before use.

Fresh chopped coriander leaves or parsley may be used as a garnish and some Sichuan Pepper-salt Powder may be sprinkled on top as well. To prepare Sichuan Pepper-salt Powder, roast 2 tablespoons Sichuan peppercorns in a dry pan with 1 teaspoon sea salt, then grind them to a fine powder in a blender. This also makes an excellent table condiment.

Serves 6
Preparation time : 40 mins + 20 mins marinating time
Cooking time : 30 mins