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
CRISPY CHINESE NOODLES (RESTAURANT STYLE)
These light and airy strips add a great garnish to soups or when cut wider, can be a great alternative to regular chips at a Chinese-themed dinner. I love to use them in my chicken corn egg-drop soup! You can vary the amount by cutting only the amount of strips needed for the number of guests. Serve with duck sauce and Chinese mustard sauce for dipping.
Provided by OdaMae
Categories Side Dish Sauces and Condiments Recipes
Time 20m
Yield 8
Number Of Ingredients 2
Steps:
- Heat a wok over medium heat until very hot and pour vegetable oil into hot wok. Let oil heat until the surface shimmers. To test heat, lower the tip of a wooden chop stick into the oil; if it bubbles vigorously, oil is heated enough.
- Cut egg roll wrappers into 1-inch strips and gently lay strips into the hot oil, 2 or 3 at a time. When strips start to brown on one side, gently flip over and brown the other side until the strips are crisp and golden brown, 30 seconds to 1 minute. Repeat with remaining egg roll wrappers, working in batches. Remove crisp noodles with slotted spoon and drain on paper towels.
Nutrition Facts : Calories 150.5 calories, Carbohydrate 20.3 g, Cholesterol 3.1 mg, Fat 6 g, Fiber 0.6 g, Protein 3.4 g, SaturatedFat 0.8 g, Sodium 200.2 mg
CHINESE CHICKEN NOODLE SOUP
Make and share this Chinese Chicken Noodle Soup recipe from Food.com.
Provided by Tonkcats
Categories Chicken Breast
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- This soup changes as the ingredients are available in my refrigerator or on my cupboard shelves.
- Takes about 20 minutes from start to table. Start 2 cups of water to boil; add chicken broth.
- After stock boils, add the packet of seasoning supplied with Top Ramen.
- While broth is boiling, add 1 raw chicken breast (cut in small pieces), the chopped vegetables and the raw egg.
- The egg will cook into threads.
- Just before serving, add the noodles and the peas, then the sesame oil and scallions.
- Don't let soup sit around for long time because vegetables need to be a bit crunchy, cooked soft. If using leftover meat in your soup, just add at the end because it only needs to warm up again.
- You can always add another can of chicken broth if soup is too thick or you like more broth.
- You may vary the soup with different Chinese type vegetables available. Add some garlic and a dash of hot Chinese mustard.
- If using strong vegetables such as broccoli, cut small and don't overcook to avoid the strong flavor.
- Remember the noodles are already cooked and they do not need to be cooked, only to absorb the moisture from the broth, which does thicken the soup.
Nutrition Facts : Calories 154.1, Fat 7.3, SaturatedFat 2, Cholesterol 71.2, Sodium 1014.6, Carbohydrate 4.3, Fiber 1, Sugar 1.8, Protein 17
CHICKEN NOODLE SOUP - ASIAN STYLE
Steps:
- In a large saucepan set over moderate heat, heat the oil until it is hot. Add the onion, garlic, and ginger, and cook, stirring occasionally, 3 minutes. Add the carrot and cabbage and toss to combine Add the broth, reserved mushrooms and salt to taste and simmer 10 minutes. In a saucepan of boiling salted water cook the pasta until al dente, drain and transfer to stock. Add the broccoli, chicken and seasonings and simmer stirring occasionally, for 3 minutes, or until broccoli is just cooked and chicken heated through. Add sesame oil. Ladle the soup into bowls and garnish with the scallion.
CHINESE-STYLE CHICKEN NOODLE SOUP
This soup is high in flavor and low in colories. It is packed full of vegetables that add to the great taste of this easy to make soup. The whole family will enjoy eating this dish. This recipe was posted in my local newspaper.
Provided by CarolAT
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot, heat the oil over medium-high. Add the garlic and cook, stirring constantly, until fragrant and begins to turn golden, about 1 minute.
- Add the broth, soy sauce and vinegar. Cover the pot and bring to a simmer.
- Meanwhile, in a small bowl, toss chicken with cornstarch. Add to the simmering broth along with the noodles.
- Return to a simmer and cook until the noodles are tender and the chicken is no longer pink in the center, about 3 minutes.
- Stir in the stir-fry vegetable mix and cook until they are heated through.
Nutrition Facts : Calories 120.5, Fat 3, SaturatedFat 0.6, Cholesterol 32.9, Sodium 546.7, Carbohydrate 5.7, Fiber 0.1, Sugar 0.5, Protein 17.8
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.
CHINESE CHICKEN NOODLE SOUP WITH SESAME AND GREEN ONIONS
Steps:
- Stir chicken, soy sauce, Sherry, and 1 tablespoon sesame oil in medium bowl to blend. Let stand 20 minutes or refrigerate up to 2 hours.
- Whisk garlic, tahini, ginger, sugar, vinegar, and chili sauce in small bowl.
- Heat remaining 1 tablespoon sesame oil in heavy large pot over medium-high heat. Add cabbage and green onions and sauté until cabbage is tender, about 5 minutes. Add broth and bring to boil. Add chicken with marinade and tahini-garlic mixture. Reduce heat to low and simmer until chicken is cooked through, about 5 minutes. (Can be made 1 day ahead. Cool slightly; cover and refrigerate. Bring to simmer before continuing.)
- Cook noodles in large pot of boiling salted water until tender, about 5 minutes. Drain. Add to soup in pot. Stir in half of cilantro. Season soup with salt and pepper. Sprinkle with remaining cilantro.
- Sold at Middle Eastern markets, natural foods stores and some supermarkets.
- ** Available at Asian markets, specialty foods stores and some supermarkets.
ASIAN-STYLE CHICKEN NOODLE SOUP
Use rice noodles in this Asian-style chicken soup for an authentic feel
Provided by Good Food team
Categories Dinner, Lunch, Side dish, Snack, Soup, Supper
Time 10m
Number Of Ingredients 7
Steps:
- Soak the stir fry noodles for 4 minutes in boiling water. Drain, rinse, drain again. Divide between 4 soup bowls.
- Heat the chicken stock in a pan with the shredded lime leaves, grated ginger and finely chopped coriander.
- Bring to a boil and add the can of creamed-style corn and the cooked, shredded skinless chicken breasts. Heat for 2 minutes, then ladle over noodles and serve.
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