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Tonight’s East Asian-inspired take on chicken noodle soup offers up a first, comforting taste of autumn. We’re making a broth for delicate rice noodles with hoisin and soy sauces, imbuing the dish with delicious, savory-sweet flavor. The broth also features seasonal vegetables like aromatic baby fennel—perfectly complemented by our chicken’s irresistible five-spice rub (traditionally a blend of fennel seeds, star anise, cloves, Chinese cinnamon and Sichuan pepper).
Get PlansWash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut the mushrooms into bite-sized pieces. Remove and discard the collard green stems; thinly slice the leaves. Peel and mince the garlic and ginger. Cut off and discard the root end of the scallion; thinly slice on an angle, separating the white bottom and green top. Cut off and discard the stems and root end of the fennel; small dice.
Pat the chicken dry with paper towels; season with salt, pepper and the five-spice powder on both sides. In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook, loosely covering the pan with aluminum foil, 4 to 6 minutes per side, or until browned and cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan, and loosely cover with aluminum foil.
Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Season with salt and pepper. Add the collard greens and ¾ cup of water (be careful, as the water may splatter). Cook, stirring occasionally and scraping up any fond, 8 to 10 minutes, or until the collard greens have wilted and the water has cooked off.
While the vegetables cook, add the noodles to the pot of boiling water and cook, stirring gently to separate, 8 to 10 minutes, or until tender. Drain thoroughly and rinse under warm water for 30 seconds to 1 minute to prevent sticking. Return to the pot. Off the heat, add the sesame oil and toss to coat; season with salt and pepper to taste. Divide the dressed noodles between 2 bowls.
Add the garlic, ginger, white bottom of the scallion and fennel to the pan; season with salt and pepper. (If the pan seems dry, add 2 teaspoons of olive oil.) Cook, stirring occasionally, 2 to 4 minutes, or until softened. Add the hoisin sauce, soy sauce and 1½ cups of water. Cook, stirring occasionally, 6 to 8 minutes, or until the liquid has reduced in volume by about half; season with salt and pepper to taste. Divide between the bowls of dressed noodles. Slice the cooked chicken; divide between the bowls and top with spoonfuls of the broth. Garnish with the green top of the scallion. Enjoy!
Tips from Home Chefs