• Sichuan chicken noodle soup
Sichuan chicken noodle soup
  • Sichuan chicken noodle soup


I haven’t blogged for sometime.

My last trip home spoiled me a bit I guess 😉

Spent a month exploring parts of India I never saw before .. or I didn’t remember much about.

The highlight .. apart from family & friends … FOOD! 😀

That’s why I haven’t cooked something new since my last blog.

Recently my Taiwanese friend Instagramed something that caught my eye.

She introduced me to “Sichuan noodle soup” … the highlight for me is the lovely combination of bright red broth and pale white noodles 🙂

Hence this experiment …


Sichuan chicken noodle soup

Sichuan chicken noodle soup


  • 3 tablespoons of sunflower oil (or regular cooking oil)
  • 2 bay leaves
  • 1 spoon of green schezwan pepper
  • 1 clove
  • 1 star anise
  • 1 spoon of kashmiri chilly or deggi chilly
    • It adds to the red color but isn’t hot 😉
  • 1 spoon of red chilly paste
    • Ideally you need Sichuan chilly paste .. I couldn’t find it in Munich . I used a Korean red chilly paste which also adds to the color. Hotness is optional. Still makes a good Sichuan chicken noodle soup.
  • 1 spoon of sesame oil
  • 1 spoon of light soya sauce
  • 1 spoon of chilly oil
    • I guess by this point you might realize .. it’s a very sweet dish 😀
  • 1 cm of cinnamon sticks
  • 2 spoons of chicken broth powder
  • 1 medium onion
  • 4-5 garlic pieces
  • 1/2 inch of ginger
  • 3 small tomatoes
  • 1 boiled egg
  • 3-4 chicken leg pieces
  • 200 gm of rice noodles
  • 3 cups of water
  • Salt as per taste


  • Heat some oil (preferably in a pressure cooker)
  • Add chopped ginger into the oil
  • After a few seconds add the chopped onion and garlic
  • Saute for 2 min
  • Add all the mentioned spices minus the sauces
  • Add chopped tomatoes and chicken broth powder
  • Add the chicken
  • Add the mentioned sauces
  • Add water and salt
  • Cover the pressure cooker and boil for about 30-40 min on a medium flame


  • Place the boiled noodles on one corner of the bowl
  • Place the chicken next to it on one side
  • Gently pour some distilled broth onto the combination
  • Gently place a half cut boiled egg


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