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Asian Chicken Noodle Soup

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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.

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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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