Taiwanese Sesame Oil Chicken with Noodles

Taiwanese Sesame Oil Chicken with Noodles

Be the 1st to save!

6 people made this

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.


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.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate