Soft Rice Noodle Soup with Sliced Chicken | IDDSI Level 5 Recipe

IDDSI Level 5 (Minced & Moist) | 30 minutes | Easy

Rice noodle soup (河粉湯) is a staple of Cantonese and Hong Kong home cooking — a clear, lightly seasoned broth with smooth flat rice noodles and tender protein. Two adaptations bring it to IDDSI Level 5: (1) rice noodles are cut with kitchen scissors to approximately 1.5cm pieces after cooking so they yield to tongue-palate pressure without any chewing; (2) chicken is poached gently until just cooked through, then sliced thinly (under 4mm) across the grain so fibres do not resist. Generous broth keeps everything moist throughout — the key to safe swallowing at this level.

Ingredients (2 servings)

Main:

• 200g fresh rice noodles (or 100g dried rice noodles, prepared per package instructions)
• 150g chicken breast (or boneless chicken thigh, which is naturally more tender)

Broth:

• 600ml low-sodium chicken stock
• 3 slices fresh ginger
• ¼ teaspoon salt
• 1 teaspoon light soy sauce

Chicken marinade:

• ¼ teaspoon salt
• 1 teaspoon cornstarch
• 1 tablespoon water

Method

1. Combine the chicken breast with salt, cornstarch and water. Marinate for 15 minutes. Lightly pound the thickest part with the back of a knife to loosen the fibres — this helps the cooked chicken yield more easily to pressure.
2. Add the chicken stock and ginger slices to a pot. Heat to a gentle simmer (approximately 80°C — do not boil). Lower the marinated chicken into the stock and poach at a gentle simmer for 12–15 minutes depending on thickness.
3. Remove the chicken and rest for 5 minutes. Slice thinly (approximately 3mm, not exceeding 4mm) across the grain — perpendicular to the direction of the muscle fibres. Confirm with a fork that slices flatten easily under gentle pressure.
4. In a separate pot, bring water to a boil. Cook the rice noodles for 2–3 minutes until completely soft throughout (for dried noodles, follow package timing).
5. Remove the noodles. Using kitchen scissors, cut them into approximately 1.5cm lengths directly into the serving bowl. Do not leave any pieces longer than 1.5cm.
6. Season the broth with salt and soy sauce. Remove ginger slices. Reheat to a gentle simmer and ladle generously over the noodles and chicken — enough broth that the food is fully submerged.
7. Before serving, confirm all noodle pieces are under 1.5cm, chicken slices are under 4mm thick, and the entire bowl is visibly moist with ample broth.

Texture Test

Fork pressure test: Passes Level 5 — both rice noodle pieces and chicken slices flatten under gentle fork pressure with no springback. No chewing resistance at any point.

Length check: Use a fork to verify all noodle segments are under 1.5cm. Chicken slices should be under 4mm thick and cut to pieces under 1.5cm in length.

Moisture check: Sufficient broth ensures the entire bowl is moist. Any piece removed from the broth should appear wet on the surface with no dry edges.

Safety Notes

⚠️ Noodle length is critical — even fully soft rice noodles can wrap around airways or cause swallowing difficulties if too long. Cut all pieces to 1.5cm or shorter. Check systematically before serving.

⚠️ Chicken must be fully cooked — chicken must be white throughout with no pink at the centre. Use a food thermometer if uncertain; internal temperature must reach 74°C.

⚠️ Remove all ginger slices — ginger slices are used only to flavour the broth and must be completely removed before serving. Ginger has a fibrous, firm texture that is not suitable for Level 5.

⚠️ Maintain adequate broth — insufficient broth causes the food to dry out, significantly increasing swallowing difficulty. Serve with enough broth to keep all solid components submerged or well coated.

Sourcing in Hong Kong

• Fresh rice noodles (河粉): Available at wet market rice noodle stalls and in the refrigerated section of most supermarkets; choose noodles with a uniform thickness for even cooking
• Low-sodium chicken stock: Available as cartons at PARKnSHOP and Wellcome; homemade stock can be made in larger batches and frozen in portions

Nutrition

Approximately 280 kcal per serving, 22g protein, 38g carbohydrate. Rice noodles provide easily digestible carbohydrate with minimal fibre — suitable for elderly residents with sensitive digestion. Chicken breast is a low-fat, high-quality protein source. The generous broth contributes meaningfully to daily fluid intake, which is particularly important for elderly residents at risk of dehydration. A drizzle of sesame oil (1 teaspoon) adds approximately 40 kcal for residents needing extra energy.

Cultural Note

Rice noodle soup in its various forms — from thin rice vermicelli to flat wide ho fun — is one of the most ubiquitous everyday foods across Hong Kong. Adapting it for IDDSI Level 5 by cutting noodles short and slicing the protein thinly preserves the essential character of the dish — the clear broth, the smooth noodle, the tender protein — while removing the physical demands that make it unsafe for residents with dysphagia. Familiar flavours, adapted safely.