Bobo's Chicken Noodles

Elevate your weeknight dinner routine with Bobo's Chicken Noodles, a comforting, flavor-packed dish that combines tender shredded chicken, aromatic ginger, and garlic-infused broth with hearty egg noodles. This 40-minute recipe is a perfect balance of savory and spicy, featuring soy sauce, sesame oil, and a hint of optional red chili flakes to create a truly irresistible soup. Bright, julienned carrots and scallions add fresh texture, while a garnish of cilantro ties together the bold, Asian-inspired flavors. Ideal for a cozy meal, this one-pot wonder is easy to prepare yet delivers layers of complex taste that will satisfy your cravings. Serve piping hot for the ultimate homemade noodle soup experience!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 g chicken thighs (boneless, skinless)
• 300 g egg noodles
• 1 L chicken broth
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp fresh ginger (grated)
• 2 units garlic cloves (minced)
• 1 unit carrot (julienned)
• 3 units scallions (sliced, green and white parts separated)
• 0.5 tsp red chili flakes (optional)
• 0.5 tsp salt
• 0.5 tsp black pepper
• 1 tbsp vegetable oil
• 2 tbsp cilantro (chopped, for garnish)

Directions

Step 1

Heat vegetable oil in a large pot over medium heat.

Step 2

Add minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.

Step 3

Season the chicken thighs with salt and black pepper, then add them to the pot. Sear for 3-4 minutes on each side until golden brown. Remove and set aside.

Step 4

In the same pot, pour in the chicken broth and bring it to a simmer. Use a wooden spoon to scrape up any browned bits from the bottom of the pot.

Step 5

Stir in soy sauce, sesame oil, and red chili flakes (if using).

Step 6

Return the seared chicken thighs to the pot and let them simmer in the broth for 10-12 minutes or until cooked through.

Step 7

Remove the chicken from the pot and shred it into bite-sized pieces using two forks.

Step 8

Add the julienned carrot and the white parts of the scallions to the broth. Simmer for 3-4 minutes until tender.

Step 9

Meanwhile, cook the egg noodles in a separate pot according to the package instructions. Drain and set aside.

Step 10

Return the shredded chicken to the broth and stir to combine.

Step 11

To serve, divide the cooked egg noodles into bowls and ladle the chicken and broth mixture over the top.

Step 12

Garnish with the green parts of the scallions and chopped cilantro. Serve hot and enjoy!

Nutrition Facts

Serving size	(2025.8g)

Amount per serving	% Daily Value*
Calories	1858.0

Total Fat 88.8g	0%
Saturated Fat 20.2g	0%
Polyunsaturated Fat 14.3g
Cholesterol 632mg	0%
Sodium 5751.0mg	0%
Total Carbohydrate 97.0g	0%
Dietary Fiber 8.0g	0%
Total Sugars 9.0g
Protein 163.7g	0%

Vitamin D 0.3IU	0%
Calcium 245.4mg	0%
Iron 13.5mg	0%
Potassium 2757.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.4%

Protein: 35.5%

Carbs: 21.1%