Hi, I’m Elise. Today, I will show you a way to prepare teriyaki chicken noodle soup recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Teriyaki Chicken Noodle Soup Recipe
Teriyaki Chicken Noodle Soup is one of the most favored of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Teriyaki Chicken Noodle Soup is something which I have loved my whole life.
To begin with this recipe, we have to prepare a few components. You can cook teriyaki chicken noodle soup using 24 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Teriyaki Chicken Noodle Soup:
- Take Broth
- Take cinnamon stick
- Make ready garlic
- Make ready freshly grinded black pepper
- Get dark soy sauce
- Prepare brown sugar
- Take fish sauce
- Prepare hoisin sauce
- Get x 2 Lee Brand wonton base soup mix
- Make ready chicken stock cube
- Prepare water
- Make ready sunflower oil
- Take Teriyaki Chicken
- Make ready chicken sizzlers (quick cook) from Aldi or 3 medium chicken breasts pounded until 2 cm thick
- Make ready teriyaki sauce
- Take hoisin sauce
- Get sesame seeds
- Make ready spring onion, chopped
- Get sesame oil
- Make ready Noodles & toppings
- Prepare carrots julienned
- Get bamboo shoots
- Take instant noodles or quick cook rice/egg noodles (whatever your preference)
- Prepare 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 sausage.
- 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 sausage 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
So that’s going to wrap this up for this special dish teriyaki chicken noodle soup recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
