Asian Chicken Noodle Soup
By รก-2183
This soup is the fastest easiest thing โ great flavors and it can be ready and on the table in about 15 minutes. I use just a few drops of rooster sauce instead of chile paste, napa cabbage or any veg you have if you don't have bok choy. Rice noodles cook in 3 minutes. I use one boneless skinless breast and half the rest of the ingredients. Slicing the breast thinly crosswise means it only takes 2 or 3 mins to cook. Low cal and yummy!
Recipe By: Kathleen Daelemans
Serving Size: 8
Summary:
6.2012 - Made for dinner in Ft. Mill after work one day. Be sure to have the noodles ready as this cooks in 3 minutes! Great quick soup with lots of flavor. Perfect to throw together after work.
Ingredients
- 4 tablespoons soy sauce
- 2 tablespoons mirin
- 1 teaspoon dark sesame oil, plus 1 teaspoon
- 1 clove garlic, minced
- 2 tablespoons minced fresh ginger
- 1 tablespoon sugar
- 4 tablespoons rice vinegar
- 1/2 teaspoon Vietnamese chile paste
- 8 cups chicken broth
- 12 ounces boneless, skinless chicken breast, cut crosswise into thin strips
- 4 cups chopped Chinese vegetables or Napa cabbage
- 1 (5-ounce) package rice noodles, prepared according to packing directions
- 1/2 cup chopped fresh cilantro leaves
- 6 scallions, thinly sliced on the bias
Details
Preparation
Step 1
1. Mix soy sauce, mirin, 1 teaspoon of the sesame oil, garlic, ginger, sugar, vinegar, and chile paste in a small bowl.
2. Heat the broth in a medium saucepan. Add the soy sauce mixture, the chicken, and the vegetables and bring to a boil. Simmer for two minutes or until chicken is cooked through. Add the remaining 1 teaspoon sesame oil. Taste and adjust seasonings.
3. Pour over prepared Chinese noodles. Garnish with cilantro and scallions.
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