Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, teriyaki chicken noodle soup. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
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Teriyaki Chicken Noodle Soup is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Teriyaki Chicken Noodle Soup is something which I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can cook teriyaki chicken noodle soup using 24 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Teriyaki Chicken Noodle Soup:
- Make ready Broth
- Take 3 inch cinnamon stick
- Make ready 3 cloves garlic
- Take 0.5 tsp freshly grinded black pepper
- Get 2 tbsp dark soy sauce
- Get 2 tbsp brown sugar
- Get 1 tbsp fish sauce
- Make ready 2 tbsp hoisin sauce
- Make ready x 2 Lee Brand wonton base soup mix
- Make ready 1 chicken stock cube
- Get 4 cups water
- Make ready 2 tsp sunflower oil
- Prepare Teriyaki Chicken
- Get 500 g chicken sizzlers (quick cook) from Aldi or 3 medium chicken breasts pounded until 2 cm thick
- Prepare 2 tbsp teriyaki sauce
- Take 2 tbsp hoisin sauce
- Get 1/2 tsp sesame seeds
- Take 1 tbsp spring onion, chopped
- Take 1 tsp sesame oil
- Take Noodles & toppings
- Take 2 carrots julienned
- Take 1/2 cup bamboo shoots
- Make ready 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
This should only take a few minutes. Drain the chicken from the marinade. Heat olive oil in a large skillet over medium heat. In a bowl, mix the chicken with the teriyaki sauce.
Steps 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
Heat olive oil in a large skillet over medium heat. In a bowl, mix the chicken with the teriyaki sauce. Meanwhile, cook the noodles to pack instructions. Drain well, then toss with the sesame oil and soy sauce. In a bowl, add the chicken and marinade ingredients.
So that’s going to wrap this up for this special food teriyaki chicken noodle soup recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!