Spicy Chicken Noodle Soup

By á-10469

Copy Cat Recipe from PF Changs

Ingredients

• 1 1/2 lbs boneless chicken breasts, cut in thin 3-inch-long strips
• 1 package of udon noodles
• 1 can (48 oz) nonfat chicken broth
• 1/4 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

Preparation

Step 1

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.