Taiwanese Sesame Oil Chicken with Noodles

    45 minutes

    Earlier this year, I called my mum to ask her how to make muah yu gei which literally translates to sesame oil chicken in English. I love this dish because it's delicious and a great weeknight dish. Serve with somen noodles - they're a very thin type of noodle used in a lot of Chinese and Japanese cooking. I GUESS rice could do, but I will always use 'me sua' which literally translates to 'noodle thread' in Taiwanese.

    6 people made this

    Serves: 4 

    • 750g chicken with bones, cut into pieces
    • 2 tablespoons vegetable oil
    • 3/4 cup (190ml) rice wine
    • 3/4 cup (190ml) dark sesame oil
    • 2 tablespoons (40ml) light sesame oil
    • 7 slices fresh ginger root
    • 1 1/2 cups (375ml) water
    • 500g uncooked somen noodles

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Bring a large pot of water to a boil. Stir in the chicken pieces, return to a boil and cook for 2 minutes; drain. Heat the vegetable oil in a large frypan over high heat. Stir in the chicken pieces and cook until browned on the outside, about 3 minutes. Pour in the rice wine, dark sesame oil, light sesame oil and ginger slices. Bring to a boil, then reduce heat to medium and simmer for 3 minutes. Add the water, return to a boil and cook until the chicken is no longer pink and easily pulls away from the bone, about 5 minutes more.
    2. Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, drop the somen in a few noodles at a time and return to a boil. Cook uncovered, stirring occasionally, until the noodles have cooked through but are still firm to the bite, 5 to 7 minutes. Drain well using a colander.
    3. Stir the somen noodles into the simmering chicken to serve.

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    Reviews in English (5)


    I made this as directed with drumsticks (used soba noodles instead of the thin somen, sorry Tina!) except once the chicken was done I added a couple of red peppers (large dice) just so it could be an all in one dish and have some veggies in there. I also added a good glug of sambal olek to finish it, just 'cos I like it spicy Upon tasting it seemed to be missing something...so I tipped in a bit of oyster sauce and BINGO! Took it over the top and gave it some nice added depth. I'll be taking this for my lunches at work this week and am planning on sprinkling some chopped green onions on top of each serving (i.e., not cooking them in). Thanks!  -  12 Dec 2010  (Review from Allrecipes USA and Canada)


    I love this soup! (and yes, the noodles are called somen). My mom always made this for me, especially on a cold, rainy day. The rice wine really warms me up! LOVE!  -  08 Mar 2012  (Review from Allrecipes USA and Canada)


    My mom makes muah yu gei (ma yo ji) at home for us too, and this tasted great! I didn't have dark sesame oil, so the sesame oil taste wasn't as strong, so next time I will try it with dark (I used light sesame oil). Still, the broth was so fragrant and the measurements are all pretty spot on, to create the thick broth that sticks to the noodles. My mom's is a bit more brothy, but I like this version better since it coats the noodles more. I used skinless boneless chicken thighs, and it still tasted great. I had oyster mushrooms and bamboo hearts on hand too, so I added those and they tasted great with the flavors.  -  04 Feb 2013  (Review from Allrecipes USA and Canada)