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Before you jump to Teriyaki Chicken Noodle Soup recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Could save you Dollars.
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From the above it ought to be obvious that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Efficient living is something we can all accomplish, without difficulty. A lot of it is merely making use of common sense.
We hope you got benefit from reading it, now let’s go back to teriyaki chicken noodle soup recipe. You can cook teriyaki chicken noodle soup using 24 ingredients and 9 steps. Here is how you do that.
The ingredients needed to make Teriyaki Chicken Noodle Soup:
- You need Broth
- Prepare 3 inch cinnamon stick
- You need 3 cloves garlic
- Prepare 0.5 tsp freshly grinded black pepper
- Prepare 2 tbsp dark soy sauce
- Get 2 tbsp brown sugar
- Use 1 tbsp fish sauce
- Take 2 tbsp hoisin sauce
- Use x 2 Lee Brand wonton base soup mix
- Get 1 chicken stock cube
- You need 4 cups water
- Prepare 2 tsp sunflower oil
- Get Teriyaki Chicken
- Use 500 g chicken sizzlers (quick cook) from Aldi or 3 medium chicken breasts pounded until 2 cm thick
- Get 2 tbsp teriyaki sauce
- Prepare 2 tbsp hoisin sauce
- Get 1/2 tsp sesame seeds
- Prepare 1 tbsp spring onion, chopped
- Provide 1 tsp sesame oil
- Provide Noodles & toppings
- You need 2 carrots julienned
- You need 1/2 cup bamboo shoots
- Prepare 220 g instant noodles or quick cook rice/egg noodles (whatever your preference)
- Prepare Chopped coriander, mint leaves, Thai chilli flakes, chilli oil, lime wedges
Instructions to make Teriyaki Chicken Noodle Soup:
- To start, add the garlic cloves and black pepper in to a pestle and mortar. Pound until the garlic has been crushed finely and is miced with the black pepper
- In a pot (on a medium heat) add 2 tsp sunflower oil and the pepper/garlic paste. Then add the remaining broth ingredients and stir until the stock cube has dissolved. Put the lid on and simmer for 5 minutes.
- After 5 minutes, stir and put the lid on. It is best to let the broth sit for 6 hours to infuse the flavours, otherwise you can eat it straight away if you are in a hurry.
- In a bowl, add the chicken and marinade ingredients. Mix until the chicken is coated and marinate in the fridge for 30 minutes.
- When it is time to serve, heat the broth (lid on) until it is piping hot.
- While the broth is heating up, add 1 tsp sesame oil to a non-stick pan (medium heat) and cook the chicken for around 15 minutes, turning a few times to ensure it is cooked. Once cooked, transfer to a chopping board and cut in to slices (taking care that you don't burn yourself)
- In another pot, add hot water and cook the noodles as directed on the packet and drain.
- To plate up, add the noodles into a deep bowl, blanch the bamboo shoots in the broth for 30 seconds and add to the bowl alongside julienned carrots.
- Ladle in the broth, top with half the teriyaki chicken slices, lime wedges, coriander leaves, mint leaves, chilli flakes, chilli oil and sesame seeds
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