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The ingredients needed to make Teriyaki Chicken Noodle Soup:
- Get Broth
- Get 3 inch cinnamon stick
- Take 3 cloves garlic
- Take 0.5 tsp freshly grinded black pepper
- You need 2 tbsp dark soy sauce
- Take 2 tbsp brown sugar
- Take 1 tbsp fish sauce
- Get 2 tbsp hoisin sauce
- Provide x 2 Lee Brand wonton base soup mix
- Take 1 chicken stock cube
- Get 4 cups water
- Use 2 tsp sunflower oil
- Prepare Teriyaki Chicken
- Get 500 g chicken sizzlers (quick cook) from Aldi or 3 medium chicken breasts pounded until 2 cm thick
- Get 2 tbsp teriyaki sauce
- You need 2 tbsp hoisin sauce
- Prepare 1/2 tsp sesame seeds
- Use 1 tbsp spring onion, chopped
- Prepare 1 tsp sesame oil
- You need Noodles & toppings
- Take 2 carrots julienned
- You need 1/2 cup bamboo shoots
- Prepare 220 g instant noodles or quick cook rice/egg noodles (whatever your preference)
- Provide 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 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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