Asian Chicken Noodle Soup

adapted from: http://www.foodnetwork.com/recipes/kathleen-daelemans/asian-chicken-noodle-soup-recipe/index.html Total Time: 22 min Prep: 15 min Cook: 7 min Yield: 8 servings


Un soupçon de (1-2 c à thé)
    aged Italian vinegar (1tsp) + agave nectar (2tsp) ---  ( to replace soy sauce)
    garlic powder (less than 1 tsp) or 1 clove garlic, minced
    1 teaspoon sesame oil
    0.5 tsp tablespoons minced fresh ginger or jarred
    1 tsp rice vinegar
    chicken broth
    Canola oil
    boneless, skinless grilled chicken breast, cut crosswise into thin strips
    4 cups chopped Chinese vegetables (Baby bok choy, celery, onion) or Napa cabbage
    (if not for Lucas: 1/2 teaspoon Vietnamese chile paste and
    1/2 cup chopped fresh cilantro leaves and
    6 scallions, thinly sliced on the bias)

1 (5-ounce) package rice noodles or chow mein noodles, prepared according to packing directions


Heat oil - add onions until transparent: Low heat
Add chicken broth and all other ingredients, except chicken - Let simmer 5 -10 minutes
Add chicken to heat up in soup.
Pour over prepared Chinese noodles. (Garnish with cilantro and scallions.)

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