Indonesian Chicken Noodle Soup with Fried Wontons
Ingredients
- 300 g dried egg noodles
- 1 tablespoon cooking oil (for boiling noodles)
Broth
- 1 liter chicken broth
- 4 cloves garlic, minced
- 1/2 teaspoon ground pepper
- Salt to taste
- 1 stalk green onion, finely sliced
- 100 g choy sum, roughly chopped
Chicken stir-fry
- 4 tablespoons cooking oil
- 3 shallots, thinly sliced
- 5 cloves garlic, minced
- 2 cm ginger, smashed
- 1 star anise
- 300 g ground chicken
- 100 ml water
- 2 tablespoons sweet soy sauce
- 1 tablespoon soy sauce
- 1/2 teaspoon ground pepper
- 1 teaspoon sugar
- Salt to taste
Accompaniments
- Fried wontons
- Chili sauce
- Bird's eye chili sambal
Preparation
Boil the egg noodles with water and cooking oil until soft and cooked. Drain and set aside.
Bring the chicken broth to a boil with garlic, pepper, and salt. Add green onions and choy sum, stir and remove from heat. Set aside.
Heat oil, sauté shallots, garlic, ginger, and star anise. Add chicken, stir until color changes. Add water, sweet soy sauce, soy sauce, pepper, sugar, and salt. Cook until done. Remove from heat.
Prepare serving bowls, place noodles in them. Add chicken stir-fry and fried wontons. Serve separately with the broth, complete with chili sauce and bird's eye chili sambal.
