A beloved noodle bowl found across Malaysian coffee shops and hawker stalls, this light dish features hair-thin wheat noodles in a gentle, clear broth scented with ginger and scallion. Tender poached chicken, plump shrimp, and earthy shiitake mushrooms give the bowl its satisfying body, while crisp greens and crispy shallots provide the finishing touch.
Prep Time20 mins
Cook Time60 mins
Total Time80 mins
Servings4
Yield4 generous bowls
Nutrition Facts
Per serving (estimated)
- 430 kcalCalories
- 9 gFat
- 2 gSaturated Fat
- 56 gCarbs
- 3 gFiber
- 3 gSugar
- 32 gProtein
- 880 mgSodium
- 640 mgPotassium
- 85 mgCalcium
- 4 mgIron
- 22 mgVitamin C
- 230 mcgVitamin A
Ingredients
For the clear broth
- 1.5 kg chicken bones and carcasses
- 2.5 liters cold water
- 1.5-inch piece fresh ginger, smashed
- 5 cloves garlic, smashed
- 3 stalks scallion, white parts only, lightly crushed
- 1 tablespoon light soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon fine salt, plus more to taste
For the noodles and proteins
- 400 g thin wheat vermicelli (mee suah)
- 300 g boneless chicken breast, sliced 5 mm thick
- 200 g medium shrimp, peeled and deveined
- 10 dried shiitake mushrooms, soaked and sliced
- 200 g baby bok choy, trimmed
- 1 teaspoon Shaoxing wine
- 1/2 teaspoon ground white pepper
For garnish
- 3 tablespoons crispy fried shallots
- 3 tablespoons thinly sliced scallion greens
- 2 tablespoons fresh cilantro leaves
- Extra white pepper for serving
Directions
- Rinse the chicken bones under cold water. Place them in a large pot, cover with cold water, and bring to a boil. Boil for 3 minutes, then drain and rinse the bones to remove impurities for a clearer broth.
- Return the blanched bones to the pot with 2.5 liters of fresh cold water. Add the smashed ginger, garlic, and scallion whites. Bring to a gentle boil, then reduce the heat and simmer uncovered for 50 minutes, skimming any foam that rises to the surface.
- Strain the broth through a fine sieve into a clean pot. Season with soy sauce, sesame oil, salt, and a pinch of white pepper. Keep at a bare simmer while you prepare the other ingredients.
- Bring a separate pot of water to a boil. Blanch the bok choy for 30 seconds until just wilted, then transfer to an ice bath. In the same water, cook the wheat noodles for about 2 minutes until just tender, drain, and rinse briefly under cool water. Divide the noodles among four large serving bowls.
- Bring a small pot of the seasoned broth to a gentle simmer. Add the sliced chicken and poach for 3 minutes until just opaque, then add the shrimp and cook 1 minute more until pink. Stir in the sliced shiitake mushrooms and warm through for 30 seconds.
- Arrange the blanched bok choy over the noodles in each bowl. Ladle the hot broth into the bowls, then top each with the poached chicken, shrimp, and mushrooms.
- Sprinkle generously with crispy fried shallots, sliced scallion greens, and cilantro. Serve immediately with extra white pepper and a small dish of light soy sauce or chili oil on the side.
Cook’s Notes
- Blanching the bones first and simmering the broth gently, never at a rolling boil, is the key to a crystal-clear soup without needing to clarify it with egg whites.
- Mee suah noodles cook in under 2 minutes, so add them to the bowl just before serving to prevent them from soaking up all the broth and turning mushy.
- For a deeper umami flavor, add 2 dried anchovies or a small piece of dried shrimp head to the broth while it simmers, then remove before straining.
- If you cannot find bok choy, baby choy sum or English spinach work well; blanch them just until wilted to keep the color vivid.
- Assemble each bowl right before eating so the noodles stay springy and the vegetables retain their bright green color.
More Malaysia Recipes You’ll Love
Craving more flavors from Malaysia? Try these traditional recipes:
- Malaysian Coconut Rice with Sambal and Crispy Anchovies
- Char Kway Teow Stir-Fried Flat Noodles
- Malaysian Curry Laksa Noodle Soup with Coconut and Prawns
