Yi xi, also known as “yi xi mian” or “thin noodles,” is a delicate Chinese noodle dish that transforms into a deeply comforting meal when cooked slowly. The slow cooking process allows the noodles to absorb a rich, savory broth, becoming tender and infused with flavor. This method is perfect for busy cooks, as it requires minimal hands-on time and yields a satisfying, warming bowl of noodles.
Ingredients
- 8 oz (225 g) dried yi xi noodles (or thin wheat noodles)
- 1 tbsp (15 ml) vegetable oil
- 1 lb (450 g) bone-in chicken thighs, skin removed
- 6 cups (1.4 L) low-sodium chicken broth
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) oyster sauce (optional)
- 1 tsp (5 g) sugar
- 3 slices fresh ginger
- 2 cloves garlic, smashed
- 2 green onions, cut into 2-inch pieces
- 1 star anise
- 1 cinnamon stick (about 2 inches)
- Salt to taste
- For serving: chopped green onions, sliced chili, sesame oil
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat. Pat the chicken thighs dry and sear them, skin-side down, until golden brown, about 3-4 minutes per side. Transfer to a slow cooker.
- Add the chicken broth, soy sauce, oyster sauce (if using), sugar, ginger, garlic, green onions, star anise, and cinnamon stick to the slow cooker. Stir to combine.
- Cover and cook on low for 2 to 2.5 hours, until the chicken is very tender and easily pulls away from the bone.
- Remove the chicken from the slow cooker and let it cool slightly. Shred the meat, discarding the bones and any cartilage.
- Add the dried yi xi noodles to the slow cooker, pushing them down into the broth. Cover and cook on high for 20-30 minutes, until the noodles are tender and have absorbed much of the liquid. Stir occasionally to prevent sticking.
- Return the shredded chicken to the slow cooker and stir to combine. Season with salt to taste.
- Ladle the noodles and broth into bowls. Garnish with chopped green onions, sliced chili, and a drizzle of sesame oil if desired. Serve hot.
Tips
- Noodle substitution: If yi xi noodles are unavailable, use thin wheat noodles, angel hair pasta, or even ramen noodles. Adjust cooking time as they may cook faster.
- Make it vegetarian: Omit the chicken and use vegetable broth. Add tofu or mushrooms for protein. The cooking time will be shorter since there is no meat to tenderize.
- Don’t overcook the noodles: Yi xi noodles are delicate and can become mushy if cooked too long. Check them at the 20-minute mark and add more time if needed.
- Skim the fat: For a lighter broth, skim off any excess fat from the surface after cooking. This is easier if you refrigerate the broth first and remove the solidified fat.
Serving Suggestions
Serve this slow-cooked yi xi as a main dish with a side of blanched bok choy or gai lan (Chinese broccoli) drizzled with oyster sauce. It also pairs well with a simple cucumber salad dressed with rice vinegar and sesame. For a heartier meal, add a soft-boiled egg or a few wontons to each bowl.
Variations
- Spicy Yi Xi: Add 1-2 tablespoons of chili crisp or a teaspoon of gochujang to the broth for a spicy kick.
- Seafood Yi Xi: Replace chicken with shrimp or fish fillets. Add them during the last 10 minutes of cooking to avoid overcooking.
- Mushroom Yi Xi: Use a mix of shiitake and oyster mushrooms instead of chicken. Sauté them first for extra flavor.
- Herbal Yi Xi: Add a few dried goji berries and a small piece of dried tangerine peel to the broth for a subtly sweet, floral note.
Storage and Reheating
Store leftover yi xi in an airtight container in the refrigerator for up to 3 days. The noodles will continue to absorb liquid, so you may need to add a splash of broth or water when reheating. Reheat gently on the stovetop over medium heat, or in the microwave in 1-minute intervals, until piping hot. For longer storage, freeze the noodles and broth separately for up to 2 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use a different cut of chicken? Yes, bone-in chicken breasts or drumsticks work well. Adjust the cooking time: breasts may cook faster and become dry if left too long, so check at the 1.5-hour mark.
What are yi xi noodles exactly? Yi xi noodles are thin, round noodles made from wheat flour and water, similar to very thin spaghetti. They are commonly used in Chinese soups and stir-fries. They cook quickly and have a tender, slightly chewy texture.
Can I make this in a pot on the stove instead? Absolutely. After searing the chicken, combine all ingredients in a large pot, bring to a boil, then reduce to a simmer. Cover and cook for about 1.5 hours, then proceed with the noodle step.
Why are my noodles mushy? Overcooking is the most common cause. Yi xi noodles are thin and cook in 20-30 minutes in a slow cooker. Start checking at 15 minutes and stop when they are just tender.
Can I add vegetables to the slow cooker? Yes, add hardy vegetables like carrots or daikon radish at the beginning. For leafy greens like spinach or bok choy, add them during the last 10 minutes of cooking to preserve their texture.
How do I store leftovers? Store in a sealed container in the fridge for up to 3 days. The noodles will absorb broth, so add a little water or broth when reheating to loosen them up.
Related
- How to Simmer in a Large Pot: Tips & Timing
- Simmering Beef Soup: A Hearty One-Pot Recipe
- Simmering Beef Stew Recipe: Rich & Hearty
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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