Souplantation Chicken Noodle Recipe
If you’ve ever visited Souplantation, you know their homestyle comfort dishes always hit the spot. Today, we’re recreating the Souplantation chicken noodle recipe right at home. This dish is wholesome, hearty, and packed with flavors that make it a true family favorite.
Ingredients
- 2 boneless chicken legs approx. 480 g, halved
- 2 tbsp light soy sauce for marinade
- 2 tbsp dark soy sauce for marinade
- 800 ml water
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 60 ml dark soy sauce
- 4 garlic cloves smashed
- ½ star anise
- 2 –3 inch cinnamon stick
- 1 spring onion tied
- 1 thumb-sized young ginger smashed
- 20 g rock sugar
- 2 hard-boiled eggs
- 280 g Hong Kong-style noodles about 70 g per serving for 4 people
- Gai lan or choy sum/any greens of choice
- Cornstarch solution for thickening sauce
Instructions
- Place halved chicken legs in a bowl. Add 2 tbsp light soy sauce and 2 tbsp dark soy sauce. Mix well. Cover and refrigerate for at least 1 hour.
- In a pot, combine water, soy sauces, oyster sauce, garlic, star anise, cinnamon, spring onion, ginger, and rock sugar. Bring to a boil over medium heat.
- Let marinated chicken rest at room temperature for 30 minutes. Add chicken skin side down into the boiling sauce. Simmer for 8 minutes, skimming off any scum. Add boiled eggs, cover, and turn off heat. Let everything rest in the sauce for 20 minutes.
- Remove chicken and eggs from sauce. Bring sauce to a boil again, then slowly stir in cornstarch solution until thickened. Set aside.
- In a separate pot, bring water to a rolling boil with a pinch of salt. Blanch vegetables for 1–2 minutes, then remove. Cook noodles for about 1 minute, then dunk in cold water briefly. Return to boiling water for another 5–10 seconds. Drain well.
- Place noodles and vegetables in a bowl or plate. Toss noodles with a scoop of the sauce. Slice chicken into bite-sized pieces and arrange on top. Add halved soy-braised eggs and drizzle with extra sauce.
Video
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth to loosen the sauce before serving.