"Asian Chicken Noodle Soup

By RoketJSquerl

Ingredients

• 1-2 tbsp canola oil
• 1 cup thinly sliced carrots
• 1 thick bunch of green onion, thinly sliced
• 4 garlic cloves, minced
• 1-2 tsp ground ginger
• 3-4 cups rotissere chicken, pulled and roughly chopped
• salt & pepper, to taste
• 6 1/2 cups chicken broth
• 2- 3 tbsp soy sauce, to taste
• 3 tbsp rice vinegar
• 1 tbsp Sriracha
• 1 tbsp sesame oil
• 1 tbsp sugar
• 3 cups lightly packed, roughly chopped Napa cabbage
• 6 oz crimini mushrooms, thinly sliced
• 1 1/2-2 packages dry ramen, seasoning packets discarded
• 1/2 cup chopped fresh cilantro

Details

Adapted from 4sonrus.com

Preparation

Step 1

Instructions
In a large skillet over medium-high heat, heat the canola oil. Add in the carrots and saute about 3 minutes. Stir in the green onions, garlic, and ginger and saute 2 minutes longer.
Stir in the chicken, chicken broth, soy sauce, rice vinegar, Sriracha, sesame oil, sugar, cabbage and mushrooms and bring the soup to a rolling boil. Let it boil for 2-3 minutes. Reduce the heat to medium, and add in the noodles and cook 3 - 5 minutes longer, stirring occasionally, until noodles are tender.
Serve the soup warm and sprinkled with the cilantro.