Teriyaki Chicken Noodle Soup.
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Alright, don't linger, let's course of action this teriyaki chicken noodle soup formula with 24 substances which are absolutely easy to receive, and we have to process them at the very least through 9 actions. You should invest a while on this, so the resulting food could be perfect.
Ingredients Teriyaki Chicken Noodle Soup:
- Prepare for Broth.
- Prepare 3 inch for cinnamon stick.
- Prepare 3 cloves garlic.
- Prepare 0.5 tsp freshly grinded black pepper.
- You need 2 tbsp dark soy sauce.
- Provide 2 tbsp for brown sugar.
- You need 1 tbsp of fish sauce.
- Require 2 tbsp for hoisin sauce.
- You need x 2 Lee Brand wonton base soup mix.
- Require 1 for chicken stock cube.
- Prepare 4 cups of water.
- Provide 2 tsp of sunflower oil.
- You need Teriyaki Chicken.
- You need 500 g of chicken sizzlers (quick cook) from Aldi or 3 medium chicken breasts pounded until 2 cm thick.
- Require 2 tbsp of teriyaki sauce.
- Require 2 tbsp hoisin sauce.
- Require 1/2 tsp - sesame seeds.
- Need 1 tbsp spring onion, chopped.
- Require 1 tsp sesame oil.
- Require for Noodles & toppings.
- Prepare 2 carrots julienned.
- Need 1/2 cup for bamboo shoots.
- Give 220 g - instant noodles or quick cook rice/egg noodles (whatever your preference).
- Require of Chopped coriander, mint leaves, Thai chilli flakes, chilli oil, lime wedges.
Teriyaki Chicken Noodle Soup instructions:
- 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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