ASIAN CHICKEN NOODLE SOUP
Steps:
- Mix soy sauce, mirin, 1 teaspoon of the sesame oil, garlic, ginger, sugar, vinegar, and chile paste in a small bowl.
- 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.
- Pour over prepared Chinese noodles. Garnish with cilantro and scallions.
ONE-POT CHINESE CHICKEN NOODLE SOUP
Cook a Chinese-inspired chicken noodle soup in just over half-an-hour for a hearty dinner. Using pickled ginger and leftover roast chicken makes it special
Provided by Tom Kerridge
Categories Lunch, Soup, Starter, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Drizzle the honey over the base of a large saucepan and bubble briefly to a caramel, then splash in the soy, bubble, add half the chilli and the chicken stock and simmer for 5 mins.
- Add the chicken, if using, and ginger, and simmer for another 5 mins. Stir in the cabbage and noodles and cook until just wilted and the noodles have heated through. Ladle into bowls and sprinkle over the remaining chilli and the spring onions.
Nutrition Facts : Calories 265 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 1.8 milligram of sodium
ASIAN LONG NOODLE SOUP
This flavorful soup is perfect for when you want something warm and filling in a hurry. If you can't find long noodles, angel hair pasta is a good substitute. -Carol Emerson, Aransas Pass, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (2 quarts).
Number Of Ingredients 13
Steps:
- Cook noodles according to package directions. Drain and rinse with cold water; drain well., Meanwhile, toss pork with 1 tablespoon soy sauce and pepper. In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat; saute pork until lightly browned, 2-3 minutes. Remove from pot., In same pot, heat remaining oil over medium-high heat; saute ginger and garlic until fragrant, 20-30 seconds. Stir in broth and remaining soy sauce; bring to a boil. Add celery and snow peas; return to a boil. Simmer, uncovered, until crisp-tender, 2-3 minutes. Stir in pork and coleslaw mix; cook just until cabbage begins to wilt. Add noodles; remove from heat. Top with green onions and, if desired, cilantro.
Nutrition Facts : Calories 227 calories, Fat 7g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 1078mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 16g protein.
ASIAN CHICKEN NOODLE SOUP
This Asian noodle broth is gently infused, releasing the flavour of all the aromatics. We recommend making double and enjoying reheated the next day
Provided by John Torode
Categories Main course, Soup, Supper
Time 35m
Number Of Ingredients 13
Steps:
- Slice the chicken breasts into strips about 1cm wide and the full length of the breast. Briefly marinate the chicken in the sake and leave to one side for a few mins.
- Mix the ginger with the whites of the spring onions, soy sauce, sesame oil and garlic.
- Put 2 litres of water in a saucepan and bring to the boil. Pour in the ginger soy mixture, reduce the heat and cook just below a simmer for 5 mins.
- Add the chicken and sake mix, noodles and chillies to the stock and turn the heat up. As soon as the broth comes to the boil, turn off the heat. Slowly pour the egg into the broth, stirring all the time. Add the green parts of the spring onions and stir through. Leave to sit for 2 mins.
- Ladle the soup evenly into six bowls. Sprinkle with the toasted sesame seeds and coriander, with a few seaweed flakes, if you like.
Nutrition Facts : Calories 297 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 3.8 milligram of sodium
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