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We hope you got insight from reading it, now let’s go back to teriyaki chicken noodle soup recipe. To cook teriyaki chicken noodle soup you only need 24 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to prepare Teriyaki Chicken Noodle Soup:
- Prepare Broth
- You need 3 inch cinnamon stick
- Use 3 cloves garlic
- Get 0.5 tsp freshly grinded black pepper
- Prepare 2 tbsp dark soy sauce
- Get 2 tbsp brown sugar
- Prepare 1 tbsp fish sauce
- Prepare 2 tbsp hoisin sauce
- Prepare x 2 Lee Brand wonton base soup mix
- You need 1 chicken stock cube
- Take 4 cups water
- Provide 2 tsp sunflower oil
- Get Teriyaki Chicken
- You need 500 g chicken sizzlers (quick cook) from Aldi or 3 medium chicken breasts pounded until 2 cm thick
- Get 2 tbsp teriyaki sauce
- Use 2 tbsp hoisin sauce
- Use 1/2 tsp sesame seeds
- You need 1 tbsp spring onion, chopped
- Prepare 1 tsp sesame oil
- Provide Noodles & toppings
- Use 2 carrots julienned
- Provide 1/2 cup bamboo shoots
- Get 220 g instant noodles or quick cook rice/egg noodles (whatever your preference)
- Get Chopped coriander, mint leaves, Thai chilli flakes, chilli oil, lime wedges
Instructions 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
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