Hua Diao Chicken Soup Noodles

I had wanted to buy a packet of these noodles before I fly back from Taipei but thanks to the bigger than expected boxes of sun biscuits and pineapple cake, I had to forego getting the noodles because I had no time to go searching. Most convenient stores only carried the bowl version and that was too bulky. That left me with a big craving but also the motivation to search out recipes to cook this soup noodle and now I have a much more healthier version to go to. This soup noodle is very comforting and great for a cold day.



  • 2 boneless chicken thigh / 1/4 chicken / 2 chicken wings
  • 250 gm noodles / beehoon / mianxian
  • 100 gm leafy vegetable / xiao bai cai / shanghai green
  • 10g m goji berries
  • 1 shallot
  • 10 gm ginger
  • 100-150 ml hua diao wine
  • 100-150 ml water
  • 25 ml light soy sauce
  • 10 ml oil
  • Pinch of salt


  1. Clean and pat dry chicken and marinate with a little hua diao wine and light soy sauce for 15-30 mins
  2. Slice shallot into thinly and slice ginger into pieces
  3. Add oil to pot and stir-fry ginger and shallots until fragrant
  4. Add in marinated chicken and fry until chicken is almost cooked
  5. Pour in the hua diao wine and water to cover the chicken pieces and bring to boil
  6. Reduce heat and add in goji berries to simmer for 5 mins
  7. Add in remaining soy sauce and salt to taste when chicken is cooked.
  8. In a separate pot, bring water to boil, blanch vegetables and cook noodles / mian xian / beehoon. Drain off the water
  9. Pour noodles and vegetables into serving bowl and cover with soup and chicken. Serve hot.

Thermomix Steps



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