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Ingredients35 m servings 283 cals
Original recipe yields 10 servings (3 quarts)
- Combine broth, onion, hoisin sauce, oyster sauce, garlic, ginger, curry, and cinnamon in a saucepan. Bring to a boil, reduce heat, and simmer until onions are tender, about 5 minutes.
- Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
- Pull meat from roasted chicken and thickly shred. Add to broth. Spoon broth and chicken over noodles.
- Cook's Note:
- You can use soy sauce or fish sauce instead of oyster sauce, although the soy doesn't add as rich a flavor. You could also skip the curry powder, if preferred.
Per Serving: 283 calories; 3.4 g fat; 40.2 g carbohydrates; 20.4 g protein; 34 mg cholesterol; 647 mg sodium. Full nutrition
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