Spicy Chicken Noodle Soup

Copy Cat Recipe from PF Changs

Spicy Chicken Noodle Soup

Photo by Courtney D.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • lbs boneless chicken breasts, cut in thin 3-inch-long strips

  • 1

    package of udon noodles

  • 1

    can (48 oz) nonfat chicken broth

  • ¼

    cup soy sauce

  • 1

    tbsp brown sugar

  • 2

    tbsp Sriracha sauce

  • 2

    tbsp fresh lime juice

  • 1

    tbsp fresh shredded ginger

  • 3

    tbsp cornstarch

  • 1

    cup sliced shiitake mushrooms

  • 1

    cup sliced grape tomatoes

  • 2

    tbsp chopped fresh cilantro

Directions

Toss chicken in cornstarch until completely coated. Cook until completely done. In a separate pot cook udon noodles according to directions. While the chicken and soup are cooking (separately) combine broth, soy sauce, sugar, Sriracha sauce, lime juice, and ginger in a large pot. Bring to a boil and cook for 5 minutes. Add chicken, shiitake mushrooms, and cilantro to broth and simmer for 15 minutes. Remove the pan from the heat and stir in tomatoes and noodles (cut into 2 pieces if too long). Let soup stand 2 to 3 minutes before serving.


Nutrition

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