Feeling something nice and simple? Try these Shanghainese noodle soup with tender chicken, made gluten-free using rice vermicelli! Serve these comforting bowls with crunchy and sweet baby bok choy and you are all set!
{This site contains Amazon affiliate links. Every purchase made through the link would mean a percentage of income for us. This does not cost you anything extra but it supports this site to bring you more amazing allergen-free content.}
What is so special about the Shanghainese noodle soup with tender chicken?
Though seemingly bland, this hearty noodle soup brings back memories of family dine-out nights. My parents are super fans for Shanghainese food. From the famous xiaolongbao (steamed soup-filled pork dumplings) , stir-fried rice cake, braised eels, to the crispy red bean pastry dessert, our family love them all!
Besides all the mouth-watering savory dishes, it is actually the noodle soups served in Shanghainese restaurants that has a special place in my heart. Shanghainese noodle soups are my go-to for a cozy and simple lunch. It incorporates classic soup base like the hot and sour soup, as well as savory pickles like the pickled mustard greens and shredded pork noodle soup.
My favorite is the tender chicken noodle soup. It uses the same creamy chicken soup base as the clay pot chicken wonton soup. The thin wheat noodles in the original recipe are simmered to a just right tenderness instead of a chewy ramen-like texture. The fresh diced bok choy and tender diced chicken thigh pieces just adds great flavor that blends perfectly in the dish.
What noodle substitute to use in making Shanghainese chicken noodle soup gluten-free?
I like to use thin round rice noodles as a substitute for the tender thin wheat noodles in this recipe. For a budget-friendly substitute, I recommend using the Kong Moon vermicelli. Unlike typical vermicelli that are hair thin, kong moon rice noodles are the perfect thickness that mimics the original wheat noodles.
Another good substitute that comes close in texture is the Rice and millet ramen from Lotus foods. They are not perfectly white in color as the rice vermicelli do. However, with a good simmer, you can get a nice tender result with these noodles. The starch released into the soup from these noodles are perfect way to make the soup base creamy too!
Looking for more Asian rice noodle recipes?
Check out the belated recipe collection here!
- HOT DOG FRESH SPRING ROLLS, GLUTEN-FREE!
- ONE-PAN SINGAPOREAN VERMICELLI
- QUICK SAUSAGE PHO WITH SPINACH
- GLUTEN-FREE WONTONS, SILKY THIN CANTONESE STYLE!
Hot Dog Fresh Rolls 
Silky-thin Wontons 
Singaporean Vermicelli
Shanghainese Noodle Soup with Tender Chicken
Ingredients
- 2 portions Kong Moon Vermicelli or Rice and millet ramen
- 1 1/2 cup Baby bok choy diced into 1 cm cubes
- 1 1/2 cup Chicken thigh diced into 1 cm cubes and mixed with 1/2 tsp salt
- 6 cups Filtered water or light broth
- Salt to taste
- Green onion rings for garnish (optional)
Instructions
- Add water or broth, and diced chicken thigh pieces to the pot, bring it to a boil
- Add 1 tsp salt to the pot, then add the rice noodles and turn the heat low to a simmer. Stir noodles frequently with chopsticks to prevent sticking and promote even cooking
- When noodles are cooked to desired tenderness, turn off the heat and add diced bok choy to the pot
- Add more salt to taste if needed, stir to dissolve.
- Garnish with green onions, serve immediately and enjoy!
Made this recipe? Tag us #belatedbrewery and @belatedbrewery,
we love to see your pictures!