Email to Terry Ward      

Recipe Categories: Terrytx's HOME PAGEAPPETIZERS Asian Beef BREAD BREAKFAST BrowniesandBars Cake Canning CASSEROLES Christmas01 Christmas2000 Condiments Cookies CROCKPOT DESSERTS FISHandSEAFOOD Grilling Ham KidsCooking Lamb LOWFAT MARINADES PASTA Pie PIZZA Pork POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SideDish SNACKS SOUPSandSTEWS SouthwesternMexican VEGETABLES VEGETARIAN

Asian Chicken Noodle Soup




Source of Recipe


posted by TamiKnight






List of Ingredients



• 4 tablespoons soy sauce
  
• 2 tablespoons mirin
  
• 1 teaspoon dark sesame oil -- plus 1 teaspoon
  
• 1 clove garlic -- minced
  
• 2 tablespoons minced fresh ginger
  
• 1 tablespoon sugar
  
• 4 tablespoons rice vinegar
  
• 1/2 teaspoon Vietnamese chile paste
  
• 8 cups chicken broth
  
• 12 ounces boneless skinless chicken breast -- cut crosswise into thin strips
  
• 4 cups chopped Chinese vegetables or Napa cabbage
  
• 5 ounces rice noodles -- prepared as directed according to packing directions
  
• 1/2 cup chopped fresh cilantro leaves
  
• 6 scallions -- thinly sliced on the bias
  






Instructions



1. Mix soy sauce, mirin, 1 teaspoon of the sesame oil, garlic, ginger, sugar, vinegar, and chile paste in a small bowl.
   
2. Heat the broth in a medium saucepan. Add the soy sauce mixture, the chicken, and the vegetables and bring to a boil. Simmer for two minutes or until chicken is cooked through. Add the remaining 1 teaspoon sesame oil. Taste and adjust seasonings.
   
   
3. Pour over prepared Chinese noodles. Garnish with cilantro and scallions.