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Shredded Chicken & Mushroom Noodles

This shredded chicken and mushroom noodles (蘑菇鸡丝面) is a Singapore hawker dish and an easy one-dish meal to whip up at home. Since I now always have a jar of home-made pickled green chilli, sambal chilli and ikan bilis stock in the fridge, it is super quick for me to make the sauce for the noodles.

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The chicken and mushroom leftovers are great for preparing more quick meals over the next few dys, such as  Ipoh Hor Fun.

Stewed Mushrooms

These stewed mushrooms keep well in the fridge, you can even use it as a salad topping. This is also used for another hawker favourite, mushroom bak chor mee.

10 comments on “Shredded Chicken & Mushroom Noodles”

  1. Can we have more Chinese dishes for two? Thanks.

    • Although this recipe is for 4-6, feel free to adapt it for two by reducing the quantity of chicken and mushrooms. Check out page two for tips on how to store the leftovers.

  2. One of my favourite dish, love lots of mushroom and shredded chicken with my noodles.

  3. can you please make a wanton mee recipe too?

  4. Then you can make Ipoh Hor Fun already loh….kekeke….then mushrooms and shredded chicken is the same….just need some kind of sauce and the green chili is always a must, of course :)

    • You’re so clever! I just tested Ipoh hor fun recipe over the weekend. Now just need to find a day to remake and shoot it for the blog :)

  5. I love mine with lots lots of mushrooms! This is so yum, Wiffy.

  6. “Add sliced mushrooms with the rest of the ingredients at (A) in a small pot. Simmer for 30 minutes until the mushrooms are tender.”

    should be …ingredients at (B)….typo right?

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