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.
See Also:
The chicken and mushroom leftovers are great for preparing more quick meals over the next few dys, such as Ipoh Hor Fun.
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.
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.
Ingredients:
- pickled green chilli
- 3 stalks choy sum (cai xin) cut to 2.5 cm (1 inch) width
(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)
- 1 tsp kecap manis (sticky sweet soy sauce) to taste
- 1 tbsp mushroom braising sauce
- 2 tbsp ikan bilis or chicken stock (or any clear soup broth)
- 1 tsp light soy sauce
- 1 tbsp sambal tumis if you do not take chilli, substitute with ketchup
- 1 tsp crispy lard pieces optional
- 1 tsp lard oil may substitute with shallot oil
(D) Noodles (per one pax serving)
- one bundle (about 70 grams) of fresh wonton noodles (or “mee kia“)
Directions:
(A) Shredded Chicken
- 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
- 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.
- 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.
- Reserve the mushroom stewing sauce for (C).
Cooking and assembling the noodles
- In each serving bowl, add (C). Stir with a spoon to mix the sauce well.
- 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.
- 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.