CHICKEN TERIYAKI NOODLE SOUP | SLIMMING & WEIGHT WATCHERS FRIENDLY
Steps:
- Add boiling water to the Naked Noodle pot.
- Cover and allow to stand for 2 minutes, then stir.
- Meanwhile, heat up a wok or frying pan. Spray with low calorie cooking spray.
- Sauté the spring onion, ginger, garlic, mushrooms and carrots for a few minutes.
- Add the chicken and stock. Allow to simmer for 30-40 seconds.
- Stir in the Naked Noodle Pot and serve topped with some more finely chopped spring onion.
Nutrition Facts : Calories 534 kcal, Carbohydrate 13 g, Protein 36 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 92 mg, Sodium 1141 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 5 g, ServingSize 1 serving
TERIYAKI CHICKEN NOODLE SOUP
Scallions, ginger and garlic create the aromatic base for this Asian-inspired chicken noodle soup. Chicken, egg noodles and a colorful mix of veggies make it hearty and satisfying, while teriyaki sauce adds a salty-sweet flavor that's hard to resist.
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the sesame oil in a large pot over medium heat. Add the scallion whites, ginger and garlic; cover and cook, stirring occasionally, until softened, about 3 minutes.
- Add 5 cups water, the chicken broth, chicken breasts, teriyaki sauce and 1/2 teaspoon salt. Increase the heat to medium high; cover and bring to a simmer. Add the squash and reduce the heat to medium low. Cook, covered, until the chicken is just cooked through, about 7 minutes. Remove the chicken to a plate; let cool slightly, then shred.
- Return the soup to a simmer over medium-high heat. Add the noodles and bell pepper; cook until the noodles are just tender, about 3 minutes. Add the spinach and shredded chicken. Top with the scallion greens.
TERIYAKI NOODLE SOUP RECIPE - (4.5/5)
Provided by ttkkss
Number Of Ingredients 18
Steps:
- Sautee garlic and ginger in small saucepan add soy sauce, brown sugar, honey, red pepper flakes and chili sauce to taste just keep tasting til you have the teriyaki flavor you like, then add 3/4 cup chicken broth (you can also dilute with water) In a large wok combine chicken pieces with large pieces of garlic and ginger. Once browned add broccoli and carrots. Add the lid and steam. Add the sauce with the broccoli slaw and udon noodles, let simmer. Ladle into bowls and top with toasted sesame seeds
CROCKPOT TERIYAKI BEEF NOODLE SOUP
I love coming home to a hot & hearty soup when the weather is cold. This recipe is from Better Homes and Gardens.
Provided by Pinay0618
Categories Vegetable
Time 8h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a 3-1/2- or 4-quart slow cooker, combine beef, beef broth, water, sweet peppers, water chestnuts, green onions, soy sauce, ginger, and black pepper.
- Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Turn off cooker. Stir in noodles. Cover and let stand for 5 minutes. If desired, top with green onion strips.
Nutrition Facts : Calories 686.4, Fat 61.4, SaturatedFat 23.5, Cholesterol 74.9, Sodium 1127.8, Carbohydrate 22.6, Fiber 3.2, Sugar 3.2, Protein 11.7
TERIYAKI NOODLE BROTH
A light ramen-like soup with noodles, chicken and a spiced stock base
Provided by Good Food team
Categories Dinner, Lunch, Supper
Time 20m
Number Of Ingredients 10
Steps:
- Pour the stock into a large pan and heat until just simmering. Stir in the ginger and teriyaki marinade or soy sauce and then add the five-spice powder for a real flavour hit.
- Add your chosen noodles and cook for 3-4 minutes, giving them a gentle stir to loosen them up every now and then. Tip in the stir-fry vegetables and mushrooms, cook for a couple of minutes, and then add the cooked chicken and simmer for a further 1-2 minutes.
- Season the soup to taste and serve it as soon as possible. Ladle into 4 warmed bowls and sprinkle with the sesame seeds. Put the chilli sauce bottle on the table, so that everyone can fire up their soup with more heat if they want to.
Nutrition Facts : Calories 124 calories, Fat 2 grams fat, Carbohydrate 21 grams carbohydrates, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 2.6 milligram of sodium
BEEF TERIYAKI NOODLES
A quick homemade teriyaki sauce coats tender steak and vegetables, tossed with tender noodles for a quick, easy, and tasty meal! Add some diced green onions or a sprinkling of sesame seeds to serve, if you'd like. You can swap up the vegetables to use what you have on hand, or like best!
Provided by Rebekah Rose Hills
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 4 to 5 minutes. Drain and keep warm.
- Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add zucchini, onion, and bell pepper, season lightly with salt and pepper, and saute, stirring occasionally, until lightly caramelized and tender, about 8 minutes. Add minced garlic and cook until garlic is fragrant, about 1 minute. Transfer vegetables into a bowl and set aside.
- Heat remaining oil in the skillet until hot. Add steak strips and sear until nicely browned on each side and steak is cooked to medium (or cook longer to your tastes). Season steak lightly with salt and pepper while it cooks.
- Meanwhile, combine soy sauce, water, brown sugar, vinegar, cornstarch, and ginger in a bowl to make the teriyaki sauce. Whisk until sauce is well blended.
- Add vegetables back into the skillet once steak is cooked and pour teriyaki sauce over everything. Bring mixture to a simmer, and cook until the sauce thickens up, about 2 minutes. Add cooked noodles and gently stir to evenly coat noodles with the sauce and distribute meat and vegetables evenly. Taste, and adjust the seasonings if desired.
Nutrition Facts : Calories 514.5 calories, Carbohydrate 63.5 g, Cholesterol 40.6 mg, Fat 19.1 g, Fiber 4.8 g, Protein 24 g, SaturatedFat 5.7 g, Sodium 1854.8 mg, Sugar 15.7 g
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4.1/5 (9)Total Time 37 minsServings 3
- Divide beef stock base, teriyaki sauce, ginger and garlic between three microwaveable pint-size jars with lids. Layer with chicken, ramen, carrots, and bok choy, in that order. Place lids on jars. Store in the refrigerator 3 to 5 days
- Tote in a lunch bag with a freezer pack. Before heating, let stand at room temperature 10 minutes or run warm water over the jar for a minute or so to warm slightly. Nearly fill the jar with water (about 1 1/4 cups water) and microwave, uncovered, 2 minutes*. Let stand 5 minutes. Stir to combine
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