Spicy Asian Noodle Soup

Rachel Maria's Recipes

We’ve been eating a lot of new dishes at The House on High Street, lately! I’ve been experimenting with new ingredients in an attempt to replace a few that I haven’t been too happy with. (More on that, soon.)

Anyway, it’s been so cold outside! I’ve been craving hot soup with a lot of flavor and just enough spice. I decided to experiment with essential Chinese Food ingredients because I just love that ginger/soy/sesame/chili sauce flavor!

I’m happy to report that the broth in this soup is a perfect blend of Asian flavor. Hot, sweet, and spicy. It’s a versatile recipe. You can add beef, fish, and/or shrimp along with any vegetables that you want, really. (Bok Choy, spinach, celery, water chestnuts, bean sprouts, etc.)

So, I hope you try this recipe and enjoy it as much as Scott and I did. It only took me 20 minutes to throw it together. (That’s half the time it took me to write this post!)

Spicy Asian Noodle Soup

Spicy Asian Noodle Soup

Yield: 4

Ingredients

  • 2 Cloves Garlic, minced
  • 1 T Fresh Ginger, minced
  • 4 T Soy Sauce*
  • 2 T Fish Sauce
  • 1 T Sesame Oil
  • 2 T Marsala Wine
  • 2 T Sugar
  • 4 T Rice Vinegar
  • 1 T Chili Sauce
  • 2 Boneless Chicken Breasts, sliced to 1" strips
  • 64 oz Chicken Broth
  • 1T Sesame Oil (for the pot)
  • 1 Shallot, sliced
  • 1 Carrot, thinly sliced
  • 8 oz. Mushrooms, sliced
  • Red Pepper, sliced thin (1 inch long)
  • 5 oz. Frozen Peas
  • 6 oz Rice Noodles (prepared according to directions)
  • 4-6 Scallions, sliced
  • 1/2 Cup Fresh Cilantro Leaves (optional)

Instructions

  1. Combine the first 9 ingredients in a small bowl.
  2. Pour the chicken broth in a large pot over a medium-high flame.
  3. Stir in the bowl of mixed ingredients.
  4. Add the chicken, vegetables, and oil.
  5. Bring to a boil. Simmer until chicken is cooked.
  6. Pour over prepared Chinese noodles.
  7. Garnish with scallions and/or cilantro
http://lewoman.com/spicy-asian-noodle-soup/

Enjoy.

EXTRA Ordinarily Yours

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