poached chicken part 2: steamy noodles in lemongrass broth


The first week of October is almost over, and I have not yet decorated for Halloween. It is one of my favorite times of the year, but this recent heat wave that has gripped the Bay Area has completely thrown me off kilter and not a single goblin has been displayed. Thanks to my daughter, there are two miniature pumpkins sitting on the hallway table. But they are completely alone without a single evil accompaniment.

Yes, I still have plenty of time to pull out the bins from the shed, dust off my life sized plywood cutout of a black cat and prop it in the front window. But why can’t I get in the spirit? Damn heat! Hot sticky uncomfortable heat that has completely left me in paralysis.


This does make me think of Hitchcock’s Rear Window–scrumptious Stewart and his sleuthing to uncover a murder while in a wheelchair during a heat wave. Speaking of Hitchcock, we were recently in Bodega Bay where The Birds was filmed, and this spooky thing occurred:


There is really no need to discuss today’s noodle dish since it is ridiculously simple. If you can cook up noodles and you have some chicken broth steeped in lemongrass, you are 90% there. Nothing beats the heat wave like a bowl of hot steamy udon noodles in a lemongrass broth topped with chicken, some mung bean sprouts and lots of hot chili sauce. In Asia, it’s customary to eat hot noodles on a muggy day.

All this talk of Hitchcock and crazy birds and murder has got me wanting to see Vertigo. Again.


…my own crazy bird.

steamy udon noodles in lemongrass broth

Yield: 4 servings

steamy udon noodles in lemongrass broth


  • Poached chicken broth (http://eatsinslowcoast.com/poached-whole-chicken-part-1-orange-chicken-salad/ or 10 c of store bought chicken stock
  • Dark meat chicken reserved from above recipe or use 3 cups of shredded store bought chicken
  • Udon noodles for 4 (dried was used in this recipe but fresh can also be used)
  • 1 stalk of lemongrass
  • 2-3 baby bok choy
  • 1 package mung bean sprouts
  • 2 packages of mushrooms (type of mushroom is your own preference)
  • 2 limes
  • 1 tsp rice wine vinegar
  • 3 tbs of Vietnamese fish sauce
  • 1 tbs + 1/4 tsp salt
  • 1/2 tbs vegetable oil
  • Cilantro
  • Hot chili sauce (your favorite Asian brand)


  1. If using poached liquid from part 1 recipe, then skim off the fat first and remove onion from the broth.
  2. Slice lemongrass into fourths and smash them a bit so they are a slightly shredded.
  3. Throw lemongrass into the broth. Boil for 20 minutes on medium. Remove all the lemongrass with a slotted spoon. Add 3 tbs of fish sauce, 1 tbs salt, and chopped bok choy into the broth, and cook for another minute.
  4. Fill another pot with water, and cook udon noodles according to package.
  5. Strain noodles and divide them into fourths. Set aside.
  6. Saute mushrooms in 1/2 tbs of vegetable oil until cooked. Deglaze pan with rice wine vinegar and add 1/4 tsp of salt.
  7. To assemble noodle dish: place noodles in a bowl and ladle some broth over it. Top with mushrooms, mung beans, shredded chicken, cilantro and hot sauce to taste.
  8. Serve with a wedge of lime.


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1 Response

  1. Sammy says:

    I hope you didn’t catch and cook up one of those seagulls for this delicious soup!!

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