Craving something warm for the Fall weather? Try out this super quick Chinese chicken noodle soup - inspired by best friend's order of spicy beef noodle soup at Vanessa's dumplings in Brooklyn. Get creative with your toppings and let me know what you think!
Note: the recipe will take about 10 minutes longer if you don't use pre-cooked chicken.
Ingredients
Broth
5 cups chicken broth* see note 1
2 1/2-3 tbsp light soy sauce
1 tbsp sesame oil
1 1/2 tbsp oyster sauce
1/2 tbsp sriracha
4 garlic cloves, smashed or roughly chopped
2 inch fresh ginger, chopped in 3-4 pieces
Toppings
2-3 cups pre-packaged vegetable stir fry mix (I bought one that included shredded cabbage, red onion, and bean sprouts, then I added some slices of buk choy and shredded carrots) * see note 2
250-300 g fresh egg noodles (or packaged, cook following directions in packaging)
2 cups pre-cooked chicken breast, shredded or thinly sliced chicken (see below for cooking options if you want to make it yourself)
Sliced green onions
Lemon, juiced
Sriracha sauce
Directions
Chinese noodle soup
Over medium-high heat, combine all ingredients for broth in a large pot and bring to a boil. Once boiling, lower the heat to maintain a simmer and cook with lid for 8-10 minutes,
Once simmered, remove garlic and ginger (unless you are happy with pieces of both in your soup!)
Increase heat to medium-high heat and add all the vegetables, chicken, and fresh egg noodles and cook for 2-4 minutes or until noodles and vegetables have softened to your desired consistency.
Serve generously with chicken, sliced green onion, fresh lemon juice, and sriracha sauce.
Chicken
Boiled chicken
Boil water in a medium-sized pot with a lid. Once the water comes to a boil, lower heat to medium to maintain a simmer and cook for 15-20 minutes, you can cut through the breast and check the meat is cooked fully through when it's white. Meanwhile, make the noodle soup! Serve chicken shredded or thinly sliced.
Poached chicken
Boil water in a medium-sized pot with a lid. Once the water comes to a boil, add the chicken and allow the water to come to a boil again. Once boiling, cook for 6-7 minutes covered, then remove from heat and set aside covered for 20 minutes. Meanwhile, make the noodle soup! Serve shredded or thinly sliced.
Notes
Note 1: you may need to add more broth as the soup simmers and you cook the vegetables (especially if you've added closer to 3 cups). Adjust the seasoning if needed as well with 1 tbsp soy sauce.
Note 2: feel free to prepare your own fresh vegetables and to add them to the mix. I bought the pre-packaged bag for convenience!
Inspired by: Vanessa's dumplings - Brooklyn, NY
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