Steamed Noodle Recipe
Make Steamed Noodle Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Noodles & Broth
Aromatics & Sauce
Vegetables & Protein (optional)
Finishes & Garnish
Method
Noodles & Broth
- 1
Prepare broth
In a medium saucepan, combine the 4 cups of low-sodium broth, 2 tablespoons soy sauce, 1 tablespoon rice wine (or mirin), 1 teaspoon salt, and 1 teaspoon ground white pepper. Bring to a gentle simmer over medium heat, then reduce to low to keep warm.
- 2
Cook noodles
Bring a separate large pot of water to a rolling boil. Add the 8 oz noodles and cook according to package directions until just tender (al dente). Fresh noodles typically take 2–3 minutes; dried 4–6 minutes. Drain the noodles and rinse briefly under warm water to remove excess starch. Toss with 1 teaspoon sesame oil to prevent sticking.
- 3
Combine noodles with broth for steaming
Place the drained noodles into a shallow, heatproof bowl or individual bowls that fit in a steamer basket. Ladle a portion of the hot broth (about 1 cup per serving) over the noodles so they sit partially submerged — this allows them to finish cooking while steaming.
Aromatics & Sauce
- 4
Prepare aromatics
Peel and mince 3 garlic cloves and grate or finely mince 1 tablespoon fresh ginger. Thinly slice scallion whites and reserve scallion greens for garnish.
- 5
Make aromatic oil
In a small skillet over medium heat, warm 1 tablespoon neutral vegetable oil until shimmering. Add the minced garlic, grated ginger, and sliced scallion whites. Stir and cook for 30–60 seconds until fragrant but not brown. Remove from heat, stir in 1 tablespoon oyster sauce and 1 teaspoon chili oil if using, then let the mixture sit briefly so flavors meld.
- 6
Dress the noodles
Spoon the aromatic oil and sauce evenly over the noodles in the bowls, allowing it to mix into the broth and noodles. Adjust soy or salt to taste if needed.
Vegetables & Protein (optional)
- 7
- 8
Steam vegetables & protein
Set up a steamer large enough to hold the noodle bowls (or use a large pot with a steamer basket). Fill the bottom with water and bring to a steady simmer. Place the bowls with noodles and broth into the steamer. Arrange bok choy and mushrooms around or over the bowls (or place directly into bowl if room). Steam, covered, for 4–6 minutes until the greens are wilted, mushrooms are tender, and the broth is hot and fragrant. If adding raw protein like shrimp, ensure it is cooked through (additional 2–3 minutes).
- 9
Finish protein
If using pre-cooked chicken or tofu cubes, add them to the bowls before steaming so they warm through during the 4–6 minute steam.
Finishes & Garnish
- 10
- 11
Garnish and serve
Top each bowl with toasted sesame seeds, sliced scallion greens, and cilantro if using. Serve immediately with lime wedges on the side for squeezing over the noodles.