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Teriyaki Chicken Noodle Soup
Teriyaki Chicken Noodle Soup

Before you jump to Teriyaki Chicken Noodle Soup recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Becoming A Healthy Eater

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The ingredients needed to cook Teriyaki Chicken Noodle Soup:
  1. You need Broth
  2. You need 3 inch cinnamon stick
  3. Use 3 cloves garlic
  4. Take 0.5 tsp freshly grinded black pepper
  5. Take 2 tbsp dark soy sauce
  6. Use 2 tbsp brown sugar
  7. Prepare 1 tbsp fish sauce
  8. Use 2 tbsp hoisin sauce
  9. Take x 2 Lee Brand wonton base soup mix
  10. Prepare 1 chicken stock cube
  11. Take 4 cups water
  12. Get 2 tsp sunflower oil
  13. Provide Teriyaki Chicken
  14. Provide 500 g chicken sizzlers (quick cook) from Aldi or 3 medium chicken breasts pounded until 2 cm thick
  15. Use 2 tbsp teriyaki sauce
  16. Get 2 tbsp hoisin sauce
  17. Provide 1/2 tsp sesame seeds
  18. You need 1 tbsp spring onion, chopped
  19. Take 1 tsp sesame oil
  20. Take Noodles & toppings
  21. Use 2 carrots julienned
  22. Prepare 1/2 cup bamboo shoots
  23. Use 220 g instant noodles or quick cook rice/egg noodles (whatever your preference)
  24. Take Chopped coriander, mint leaves, Thai chilli flakes, chilli oil, lime wedges
Instructions to make Teriyaki Chicken Noodle Soup:
  1. 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
  2. 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.
  3. 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.
  4. In a bowl, add the chicken and marinade ingredients. Mix until the chicken is coated and marinate in the fridge for 30 minutes.
  5. When it is time to serve, heat the broth (lid on) until it is piping hot.
  6. 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)
  7. In another pot, add hot water and cook the noodles as directed on the packet and drain.
  8. 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.
  9. Ladle in the broth, top with half the teriyaki chicken slices, lime wedges, coriander leaves, mint leaves, chilli flakes, chilli oil and sesame seeds

Nadiya's teriyaki chicken noodle traybake is genius. Combine the sticky chicken with the noodles in a one-pan bake! Trim the scallions, rinse and thinly slice. Distribute the noodles among serving plates. Remove the meat from the sauce and thickly slice.

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