Asian chicken noodle soup

Posted by adm On February - 19 - 2012

How to cook Asian chicken noodle soup


  • 450g fresh thin Hokkien noodles
  • 1 tablespoon peanut oil
  • 3cm piece pep, raw, finely sliced
  • 2 garlic cloves, humiliated
  • 2 small red chillies, deseeded, finely sliced
  • 6 cups reduced-salt chicken strain
  • 500g chicken breast fillets, cut
  • 2 tablespoons light soy
  • 1 teaspoon sesame oil
  • 3 teaspoons brown cabbage
  • 4 green onions, thinly sliced diagonally
  • 1 bunch baby pakchoi, sliced
  • finely shredded green onions, to help

How to:

  • Place noodles in a heatproof bowlful. Cover with boiling h2o. Symbolise 3 minutes or until tenderise. Drain and separate noodles.

  • Heat peanut oil in a large saucepan over medium-high warmth. Add gingery, garlic and half the chilly. Cook for 30 seconds. Tag 2 cups strain. Screening. Bring to the furuncle. Reduce heat to medium-low. Add crybaby. Cook for 5 minutes or until just cooked through. Transfer chicken to a chopping gameboard. Slice crossways into strips.

  • Add unexpended 4 cups strain, soy, sesame oil and sugar to soup. Covering. Increase heat to medium-high and bring to the churn. Add green onion and pakchoi. Cook for 1 minute or until leaves just wilting.

  • Divide noodles between bowls. Top with volaille. Ladle boiling broth into bowls. Top with shredded green onions and serve with remaining chilli on the slope.

  • Comments are closed.