Teriyaki Chicken Noodle Soup

Name: Teriyaki Chicken Noodle Soup
Yield: 2 servings
Cuisine: British
Ingredients: 3 inch cinnamon stick; 3 cloves garlic; 0.5 tsp freshly grinded black pepper; 2 tbsp dark soy sauce; 2 tbsp brown sugar; 1 tbsp fish sauce; 2 tbsp hoisin sauce; x 2 Lee Brand wonton base soup mix; 1 chicken stock cube; 4 cups water; 2 tsp sunflower oil; 500 g chicken sizzlers (quick cook) from Aldi or 3 medium chicken breasts pounded until 2 cm thick; 2 tbsp teriyaki sauce; 2 tbsp hoisin sauce; 1/2 tsp sesame seeds; 1 tbsp spring onion, chopped; 1 tsp sesame oil; 2 carrots julienned; 1/2 cup bamboo shoots; 220 g instant noodles or quick cook rice/egg noodles (whatever your preference); Chopped coriander, mint leaves, Thai chilli flakes, chilli oil, lime wedges

Kimrens_Kitchen @kimrens_kitchen

I love cooking dinners that are healthy and tasty. I wanted a noodle soup which was filling and this hit the spot. A warming broth ladled over noodles, topped with teriyaki chicken, herbs and spices. This recipe makes extra broth so you can freeze it or use it for another day #mycookbook

Kimrens_Kitchen @kimrens_kitchen

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Ingredients

2 servings

Broth
3 inchcinnamon stick
3 clovesgarlic
0.5 tspfreshly grinded black pepper
2 tbspdark soy sauce
2 tbspbrown sugar
1 tbspfish sauce
2 tbsphoisin sauce
x 2 Lee Brand wonton base soup mix
1chicken stock cube
4 cupswater
2 tspsunflower oil
Teriyaki Chicken
500 gchicken sizzlers (quick cook) from Aldi or 3 medium chicken breasts pounded until 2 cm thick
2 tbspteriyaki sauce
2 tbsphoisin sauce
1/2 tspsesame seeds
1 tbspspring onion, chopped
1 tspsesame oil
Noodles & toppings
2carrots julienned
1/2 cupbamboo shoots
220 ginstant noodles or quick cook rice/egg noodles (whatever your preference)
Chopped coriander, mint leaves, Thai chilli flakes, chilli oil, lime wedges

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Steps

1

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
2

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.
3

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.
4

In a bowl, add the chicken and marinade ingredients. Mix until the chicken is coated and marinate in the fridge for 30 minutes.
5

When it is time to serve, heat the broth (lid on) until it is piping hot.
6

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)
7

In another pot, add hot water and cook the noodles as directed on the packet and drain.
8

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.
9

Ladle in the broth, top with half the teriyaki chicken slices, lime wedges, coriander leaves, mint leaves, chilli flakes, chilli oil and sesame seeds