All Recipes

Sichuan-Style Chicken Noodle Soup Recipe

Sichuan-Style Chicken Noodle Soup Recipe
  • Category


  • Cusine



1 leek, cleaned, ends trimmed, hard green parts discarded, and thinly sliced

4 shiitake mushrooms, stems removed, thinly sliced

4 cups chicken stock

1 tablespoon vegetable oil

2 tablespoons soy sauce

1 tablespoon rice wine

1 stick cinnamon

1 whole star anise

1 teaspoon ground Sichuan pepper

¼ teaspoon freshly ground black pepper

8 ounces Chinese noodles

¼ pound roasted chicken, shredded

1 jalapeno, stemmed, seeded, and finely chopped


Bring large pot of water to a boil. Meanwhile, Pour oil into medium-sized saucepan set over medium heat. Add leeks and mushrooms. Cook until leeks are soft, about four minutes. Add chicken stock, soy sauce, rice wine, cinnamon, star anise, Sichuan pepper, and black pepper. Turn heat to high and bring to boil. Reduce heat to medium-low, and simmer for five minutes. Meanwhile, add noodles to large pot of boiling cook for exactly one minute less than instructions on packaging say. When timer goes off, drain noodles and transfer to saucepan. Add shredded roast chicken and cook for one minute. Serve soup in large bowls with garnish of chopped jalapenos to taste.