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Asian Chicken Noodle Soup

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Ingredients
  Sugar snap peas/Snow peas 4 Ounce
  Green tea buckwheat noodles 4 Ounce
  Asian sesame oil 4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
  Skinless boneless chicken cutlets 3⁄4 Pound, cut into 1/4 inch strips
  Salt To Taste
  Freshly ground pepper To Taste
  Shiitake mushrooms 1⁄2 Pound, stems discarded and caps thinly sliced
  Low sodium chicken broth 6 Cup (96 tbs)
  Low sodium soy sauce 3 Tablespoon
  Oyster sauce 3 Tablespoon
  Canned water chestnuts 8 , thinly sliced
  Scallions 2 , thinly sliced
Directions

1. Bring a medium saucepan of salted water to a boil over high heat. Add the sugar snaps and cook until bright green, about 1 minute. With a slotted spoon, transfer the sugar snaps to a large plateto cool. Add the buckwheat noodles to the saucepan and boil until the noodles are al dente, about 5 minutes. Drain the noodles in a colander; rinse them with cold water and drain again.
2. In a large saucepan, heat 1 tablespoon of the sesame oil. Add the chicken strips, season with salt and ground pepper and cook over moderately high heat, stirring occasionally, until the chicken strips are lightly browned outside and white throughout, about 3 minutes. Transfer the cooked chicken to the large plate.
3. Add the remaining 1 teaspoon of sesame oil and the sliced shiitake to the saucepan and season with salt and pepper. Cover and cook over moderate heat, stirring a few times, until the mushrooms are tender, about 5 minutes. Add the chicken broth, soy sauce and oyster sauce and bring to a boil. Add the cooked noodles, chicken and sugar snaps and the sliced water chestnuts and scallions and bring to a simmer over moderate heat. Season with salt and pepper and serve

Recipe Summary

Cuisine: 
Asian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Chicken

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