Chicken Miki Noodles
A savory noodle soup packed with tender chicken, fresh vegetables, and rich flavors, perfect for any meal.
Servings: 4 servings
Calories: 450kcal
Ingredients
Main Ingredients
- 1 lb. chicken cut into small pieces (450 g)
- 1/2 small cabbage, core removed and chopped (about 150 g)
- 1 lb. round miki noodles (450 g)
- 1/2 cup chopped chicken liver (about 75 g)
- 4 pieces crumbled bacon
- 1 medium carrot, julienne (about 100 g)
- 1/4 cup chopped green onions (about 15 g)
- 1 medium yellow onion, diced (about 150 g)
- 4 cloves garlic, crushed
- 4 cups chicken broth (about 1 L)
- 2 cups water (about 500 mL)
- 2 tablespoons fish sauce (patis) (30 mL)
- 2 tablespoons cooking oil (30 mL)
Instructions
Cooking
- Heat the cooking oil in a cooking pot over medium heat.
- Once the oil gets hot, add the crushed garlic and diced onion. Sauté until the onion is soft, approximately 2-3 minutes.
- Add the chicken pieces to the pot and cook for about 3 to 5 minutes until they turn light brown.
- Mix in the chopped chicken liver and stir for 2 minutes.
- Pour in the water and chicken broth. Let the mixture come to a boil. Once boiling, cover the pot and reduce the heat to simmer for 30 minutes.
- After 30 minutes, add the crumbled bacon, julienned carrots, and chopped cabbage. Stir and cook for an additional 5 to 8 minutes.
- Pour in the fish sauce and mix well.
- Stir in the round miki noodles and cook for 5 to 7 minutes, adding more chicken broth or water as needed to achieve your desired consistency.
- Finally, add the chopped green onions just before removing the pot from heat.
- Transfer the Chicken Miki Noodles to a serving bowl. Serve hot and enjoy!
Notes
Chicken Miki Noodles is best enjoyed hot, garnished with additional chopped green onions for garnish. Serve with a side of chili sauce for those who like an extra kick. It can be complemented by a slice of lemon or lime to enhance the flavor, offering a refreshing twist. Perfect for family dinners or comforting solo meals.