Asian Chicken Noodle Soup

by Whiski Business on June 17, 2014

Asian Chicken Noodle Soup

Here’s what you’ll need to make this Yummy in the Tummy soup!

Mix up all the ingredients except for the vegetables, chicken and broth.

Slice up the Napa Cabbage.

 

 

 

Gather the snow peas together and wash em up, slice the green onions diagonally. In nice 1/2 inch pieces.

Toss all the vegetables  and chicken chunks into the broth and soy sauce  mixture. Bring to a slow boil, then reduce to simmer. Cook until the chicken is done and the  snow peas are tender.

Cook up the rice noodles and drain.

 

Place desired amount of noodles in a bowl, smother them with the soup and broth, top with more sliced green onion and chopped cilantro.

UMM UMM GOOD!

Asian Chicken Noodle Soup

48 oz box of chicken broth

1/3 C soy sauce

1/4 C white wine vinegar

2 Tbsp mirin

2 teas sesame seed oil

2 cloves garlic minced

2 Tbsp sugar

2 Tbsp ground ginger

1/2 teas Sriracha hot chili sauce

1 head of Napa cabbage

1 bunch green onions

1 C or a handful of snow peas

1 Lb boneless skinless chicken breast

8 oz package thin rice noodles

cilantro to garnish

Pour the chicken broth into a large pot and heat. Mince up the garlic and put it into a bowl, add the soy sauce, vinegar, mirin, sesame oil, sugar, ginger, and chili sauce. Whisk it all up! Add it to the broth. Cut the chicken into bite size pieces, add to the broth. Slice up the Napa cabbage and green onions (diagonally for the onions) add to the broth mixture. Save some green onions for garnish. Wash the snow peas and toss them in. Bring it all to a boil then reduce to simmer until the chicken is done.

Cook the rice noodles as directed on package and drain. Put some noodles in a bowl and top with the soup. Garnish with reserved green onions and cilantro.

 

 

 

 

 

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