Chicken Noodles with Dried Gourd and Black Soup
Thai chicken noodle soup, known as Kuay Tiew Gai Mara, pairs spice-braised chicken that melts in your mouth with rice noodles served dry. This complete dish comes with a rich, fragrant black broth for a convivial, far-from-home meal.
- Total time
- 1 h 10
- Prep
- 20 min
- Cook
- 50 min
- Rest
- 10 min
- Difficulty
- Medium
- Per person
- €3.20
By the CookinBreak team
Ingredients 15
Estimated cost €12.80
Equipment
SkilletSmall, to brown the fried garlic- Stockpotto simmer the black broth and the chicken
- Noodle strainerto blanch the noodles and vegetables
Instructions
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Rub the bitter melon slices with the salt in a bowl, let rest to reduce the bitterness, then rinse thoroughly with clear water and drain.
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In a large pot, add the pieces of chicken thighs, pour in the water, then add the soy sauce, oyster sauce, brown sugar, star anise, cinnamon stick, black pepper and cilantro stems.
Bring to a boil over high heat, skim the surface to get a clear broth, then reduce to low heat, cover and let simmer for until the meat is very tender and milky beneath its dark color.
Heat the vegetable oil in a small skillet over medium heat, add the chopped garlic cloves and let turn golden for without burning, then remove from the heat to get crispy garlic and its fragrant oil.
Plunge the rice noodles and bean sprouts into a large pot of boiling water for to soften them, then drain them quickly.
Immediately toss the drained rice noodles with a spoonful of crispy garlic oil to keep them from sticking.
Plate the dishes by arranging the warm rice noodles, crunchy bean sprouts, bitter melon slices and braised chicken thigh pieces, then sprinkle with cilantro leaves and golden garlic.
Strain the steaming black broth from the pot and serve it piping hot in small individual bowls next to each plate of noodles.
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Nutrition facts
per serving · estimate535kcal
- Protein36 g27%
- Carbs59 g44%
- Fat17 g29%
- Fiber4 g
Share of each nutrient in the calories of one serving.
Good to know
Chef's tip
To mellow the bitter melon without losing its characteristic crunch, massage the slices with coarse salt and blanch them for 30 seconds in boiling water before draining them in ice water. This method preserves its lovely green color.
Freezing : Can you freeze this recipe?
YesBroth and cooked chicken can be frozen for 2 months. Avoid freezing the rice noodles.
Storage : How long does it keep?
Keep broth and chicken 3 days in the fridge in an airtight container. Cook the noodles at serving time.
Making ahead : Can you make it the day before?
YesBroth and chicken can be prepared the day before, the spiced flavors develop.
Reheating : How do you reheat it?
Reheat the broth in a saucepan over medium heat until boiling. Microwave possible at 750W for 3 minutes.
Variations
- Gluten-free version: replace the soy sauce and oyster sauce with sauces certified free of wheat and gluten.
- Drumstick version: use whole chicken drumsticks instead of cut thighs for an even more tender texture.
- Version without bitter melon: substitute the bitter melon with crisp raw cucumber or quickly blanched bok choy.
Mistakes to avoid
- Letting the broth boil hard, which makes the liquid cloudy and dries out the chicken meat.
- Neglecting to salt and drain the bitter melon, at the risk of ending up with a bitterness that is too strong for the palate.
- Overcooking the rice noodles, which turns them into a compact mass instead of keeping them firm.
Frequently asked questions
What can I use instead of bitter melon if I can't find it?
You can replace it with firm cucumbers cut into rounds or crisp zucchini, or even lightly blanched napa cabbage to keep a good vegetable contrast.
How do I eat this dish served dry with its broth?
First toss the noodles with the toppings and the garlic oil, then dip each bite into the bowl of black broth, or pour a few spoonfuls of soup directly over the noodles.
What type of rice noodles should I use for this recipe?
Medium-width flat rice noodles (sen lek) are perfect because they absorb the garlic oil well without clumping when plating.
Can I use chicken breasts instead of thighs?
Breasts risk drying out during the long simmer. If you use them, reduce the cooking time to 15 min in the aromatic broth.
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Chicken Noodles with Dried Gourd and Black Soup
Step 1 of 8
Rub the bitter melon slices with the salt in a bowl, let rest to reduce the bitterness, then rinse thoroughly with clear water and drain.
For this step
- 4 chicken legs
- 10 ½ oz rice noodles
- 1 bitter melon
- 1 ½ cups bean sprouts
- 6 garlic cloves
- ¼ cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp brown sugar
- 2 star anise
- 1 cinnamon
- 6 ½ cups water
- 2 tbsp vegetable oil
- 4 cilantro
- ½ tsp black pepper
- 1 tsp salt