Asian Chicken Noodle Soup

This soup is the fastest easiest thing – 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.

Asian Chicken Noodle Soup

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


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

  • ½

    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

  • ½

    cup chopped fresh cilantro leaves

  • 6

    scallions, thinly sliced on the bias

Directions

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.


Nutrition

Facebook Conversations