When I was getting married, I knew I’d be getting Ben. And I knew I’d be getting Ben’s dog. And I knew I’d be getting Ben’s family. But I knew nothing of all the new and delicious recipes I’d be able to sample by becoming a part of a different family. And that was a nice surprise.
To be fair, I also didn’t know about all the extra laundry which was not a nice surprise.
Back to the food, my in-laws have some seriously good taste. And I love trying food that they’ve made and loved since Ben was teeny. And somehow, it’s always surprising to me that the most tasty meals weren’t something that became a part of my family’s dinner rotation. Like, “Why didn’t we know about this???”
Good thing I remedied that by getting hitched. Right?
Anyway, one such recipe of awesomeness is Chinese Noodles.
Ben’s mom made Chinese Noodles for us once when Ben and I were first married. It really hit the spot and quickly became one of the first things I request her to make when we go to visit.
It’s totally a comfort food to me, and is a nice and simple twist on chicken noodle soup. It’s great for cold season (both when the weather gets cold and when sniffly, sneezy colds start running rampant). And I love that it’s a build-your-own kinda thing. There’s not many components, but everyone gets to choose what and how much to put in. Then if they hate it, it’s there own darn fault, right?
Now, I’m hoping that in 20 or 30 years, I’ll be able to make this taste exactly like Mama Brown’s. How is it that you can make a mother’s recipe exactly how she makes it but somehow it tastes just a little bit different?? Science should figure that one out. But even without Mama Brown’s magical touch, this recipe is sure to make you come back for more.
Is it wrong of me to love this recipe even more because it doesn’t give exact amounts? And makes you feel like you’re in charge of the kitchen? Cause, like, you are?
See? It’s good stuff by being comforting and delectable goodness and by boosting your self esteem. Win-win….win-win-win!
1 whole chicken (3-4 lbs.)*
Enough water or chicken stock to cover chicken*
Spaghetti noodles (I use whole wheat)
Hard boiled eggs, peeled and sliced
Green onions, chopped
Rinse chicken. Put in large pot and add enough water/stock to cover the chicken. On the stove, at medium high heat, bring to a boil. Reduce heat to medium and boil for an hour and a half, or until meat easily comes off the bone. Use the time while the chicken is cooking to cook noodles, boil, peel and slice eggs and chop green onions. When chicken is finished cooking, carefully transfer the chicken from the broth to a pan (keep the broth). Once chicken is cool enough to handle, remove meat from the bones. Put bite sized chunks of meat in a separate container for serving. Taste broth. If it needs more flavor, add some chicken base or bouillon. If it needs salt, add a little soy sauce. To build a bowl: fill with desired amounts of noodles, chicken, eggs and green onions. Pour broth over the top. Taste. Add as much soy sauce as you want. Enjoy.
*Notes For This Recipe*
*You could definitely use chicken breasts or rotisserie chicken instead of a whole chicken. You just won’t get the same flavor in the broth, but that can easily be fixed by the second bullet point here👇
*If Mama Brown were teaching you this recipe she’d say that chicken just doesn’t taste how it used to. So, to make sure your broth is flavorful, use chicken stock instead of water OR add chicken base/bouillon to the water. I always do this when making broth.
*I cooked my chicken in my pressure cooker! Just pressure cook for 30 minutes.
*I’m a little paranoid about cooking chicken…so I always cook it until it seems done…and then I cook it a little longer. And that is probably one of the things I could try to be better at so I can achieve more Mama-Brown-like results…I could buy a meat thermometer, I guess…