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HomeRecipesMee Soto with Kang Kang Noodles

Mee Soto with Kang Kang Noodles

You can view the live cooking video here on my Facebook page.


  • 4-6 pcs chicken drumsticks
  • 4 onions
  • 6 cloves of garlic
  • 1 inch ginger
  • 3 candlenuts (optional)
  • 1 stalk lemongrass, bruised
  • 3 pandan leaves, knotted
  • 1 stick of cinnamon
  • 2 star anise
  • 5 cardamom pods
  • 2 chicken cube (optional)
  • 4L water
  • 1kg Kangkang Hokkien Noodles

Soto Spice Powder Mix

  • 1 tbsp turmeric powder
  • 1.5 tbsp cumin powder
  • 2 tbsp coriander powder


  • 200g beansprouts
  • ½ cup spring onion
  • ½ cup chopped Chinese celery
  • Fried Shallots.


  1. Blend onion, garlic, ginger and candlenuts till a fine paste.
  2. Add some oil in a pot, place cinnamon stick, star anise and cardamom pods and saute the blended ingredients for 1 minute.
  3. Add in the soto mix with lemongrass and pandan leaves and cook this for about 5 minutes.
  4. Pour in the 4L water and chicken cube. Bring to a rolling boil
  5. Add the chicken and lower the heat to a simmer.
  6. Season with salt and cook for about 15 minutes till the chicken is very tender.

To Serve

  1. In a small pot of boiling water, blanch Kangkang Hokkien noodles with beansprouts. Strain and place in a bowl.
  2. Strain the soup into the bowl and place chicken alongside the blanched Kangkang Hokkien noodles.
  3. Garnish with spring onion, Chinese celery, fried onions, with the chili condiment by the side.


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