Chinesestylechickennoodlesoup Recipes

CHINESE-STYLE CHICKEN NOODLE SOUP

Steps:

• In a large pot, heat the oil over medium-high. Add the garlic and cook, stirring constantly, until fragrant and begins to turn golden, about 1 minute.
• Add the broth, soy sauce and vinegar. Cover the pot and bring to a simmer.
• Meanwhile, in a small bowl, toss chicken with cornstarch. Add to the simmering broth along with the noodles.
• Return to a simmer and cook until the noodles are tender and the chicken is no longer pink in the center, about 3 minutes.
• Stir in the stir-fry vegetable mix and cook until they are heated through.

CHINESE CHICKEN NOODLE SOUP

Steps:

• This soup changes as the ingredients are available in my refrigerator or on my cupboard shelves.
• Takes about 20 minutes from start to table. Start 2 cups of water to boil; add chicken broth.
• After stock boils, add the packet of seasoning supplied with Top Ramen.
• While broth is boiling, add 1 raw chicken breast (cut in small pieces), the chopped vegetables and the raw egg.
• The egg will cook into threads.
• Just before serving, add the noodles and the peas, then the sesame oil and scallions.
• Don't let soup sit around for long time because vegetables need to be a bit crunchy, cooked soft. If using leftover meat in your soup, just add at the end because it only needs to warm up again.
• You can always add another can of chicken broth if soup is too thick or you like more broth.
• You may vary the soup with different Chinese type vegetables available. Add some garlic and a dash of hot Chinese mustard.
• If using strong vegetables such as broccoli, cut small and don't overcook to avoid the strong flavor.
• Remember the noodles are already cooked and they do not need to be cooked, only to absorb the moisture from the broth, which does thicken the soup.