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Shredded Chicken & Mushroom Noodles

Shredded Chicken & Mushroom Noodles Recipe

Leftovers Tip: Store cooked shredded chicken in an airtight container for up to 3 days in the fridge. The braised mushrooms keeps well in the fridge for up to a week. To reheat the chicken, you can lightly warm them for a few seconds in a slotted ladle in boiling water, before you cook the noodles. Reheat the bowl of mushrooms in the microwave oven or over the stove top.


(A) Shredded Chicken (4-6 servings)

  • 200 grams boneless and skinless chicken breast
  • just enough water to cover the chicken

(B) Stewed (Braised) Mushrooms (4-6 servings)

  • 50 grams Chinese dried shiitake mushrooms
  • 750 ml water
  • 1 tbsp dark soy sauce
  • 1 tsp light soy sauce
  • 1 tsp rock sugar

(C) Sauce (per one pax serving)

(D) Noodles (per one pax serving)

  • one bundle (about 70 grams) of fresh wonton noodles (or “mee kia“)


(A) Shredded Chicken

  1. In a small pot, add chicken breast and water. Simmer for about 10-15 minutes or until cooked through. Set the chicken on a plate, and when it is cool enough to handle, tear to thin shreds by hand following the direction of the grain. Set aside shredded chicken. Tip: You can reserve the chicken stock, filtered through a sieve, for cooking.

(B) Braised Mushrooms

  1. Soak mushrooms in a bowl of hot water for 30 minutes until softened. Trim and discard stalks. Squeeze out excess water from each mushroom cap. Using a pair of kitchen scissors, cut the mushrooms as thinly as possible.
  2. Add sliced mushrooms with the rest of the ingredients at (B) in a small pot. Simmer for 30 minutes until the mushrooms are tender. Transfer the stewed mushrooms together with the stewing sauce in a small bowl and set aside. Optional: Keep the stewed mushrooms warm and tender by keeping in a mini slow cooker on low until serving time.
  3. Reserve the mushroom stewing sauce for (C).

Cooking and assembling the noodles

  1. In each serving bowl, add (C). Stir with a spoon to mix the sauce well.
  2. Cook noodles through a slotted ladle until just cooked, about 30-45 seconds. Rinse the noodles in tap water for a few seconds. Add drained noodles to serving bowl and mix it thoroughly with the sauce.
  3. Cook a handful of choy sum through a slotted ladle for 30 seconds. Drain and top the noodles with the cooked choy sum, a spoonful of shredded chicken and a spoonful of braised mushrooms. Serve with pickled green chilli at the side.
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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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