Sichuan-Style Chicken Rice Noodles recipe - ingredients, nutrition and when to eat it
Rice noodles and chicken simmered with chili oil and doubanjiang make a hearty, spicy Sichuan-style noodle soup.
Rice noodles and chicken simmered with chili oil and doubanjiang make a hearty, spicy Sichuan-style noodle soup. Chewy noodles and tender chicken pair with a fragrant, warming broth, making it a nice choice for lunch or dinner on a chilly day.
Chinese · 30 minutes to cook
Tips: Chili oil and doubanjiang vary in heat and saltiness by brand. Start with a little, then add more at the end if needed.
Tips: Rice noodles can stick together if cooked too far ahead, so cook them when the broth is nearly ready.
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Ingredients (1 serving)
- Rice noodles — 80 g
- Chicken thigh — 100 g
- Chicken stock — 350 ml
- Bok choy — 1 pc
- Doubanjiang — 1 tsp
- Chili oil — 1 Tbsp
- Soy sauce — 1 tsp
- Garlic — 1 clove
- Ginger — 1 piece
- Green onion — 0.3 pc
- Water — 250 ml