This rice flake noodle Chinese soup or Gouy Jaab is so perfect for a colder day! A combination of salt & sweet with Chinese aroma from the soup is something special! It’s guaranteed to warm your day.
prep. 10 min + cook 40 min » total 50 min » 4 – 6 servings
Step one – Make the soup
6 cups water (or chicken broth)
1 tbsp knorr chicken powder (not needed if using chicken broth)
3 stalks green onions (cut 1″ and dice some for garnish)
1/2 cup roasted garlic
**Add extra vegetables, such as broccoli or carrots in the soup if you’d like.
Start cooking the soup
1. In high heat, add water (or chicken broth) into a pot. Follow with Knorr, salt, star anise, cinnamon stick, onion, pickled garlic, and dried mushroom. Cover the pot and let it boil for 5 minutes.
2. Add chicken, fish sauce, soy sauce, sweet soy sauce, oyster sauce, chinese cooking wine and brown sugar into the boiling pot. Stir occasionally until it starts to boil. Turn the heat to low. Cover the pot. Simmer for 10 – 15 minutes.
3. Prepare roasted garlic (follow the steps in “Homemade Ingredients”)
4. After simmering, add green onion, roasted garlic and any kind of vegetable you like (today, I added broccoli) . Turn the heat off when your vegetables are cooked (I turn it off right away as the broccoli is cooked very fast). Cover the pot.
Tip *Roasted garlic is very crucial for this soup!
Check in “Homemade ingredients” to learn how to make it.
Step two – Cook the rice flake noodle
1 package of Rice flake noodle
10 cups water
Cook the rice flake noodle as you would cook pasta or spaghetti. Once cooked, drain the water and add roasted garlic (with oil) . Mix well to prevent the noodles from sticking together.
Step three – Put your dish together!
Place the noodles into a bowl. Add the soup, a tiny more roasted garlic and diced green onion. Enjoy your new favorite soup!
Tip**add some chili or sriracha sauce to spice it up and some lime juice for a hint of sourness!