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Asian Chicken Noodle Soup
Chicken noodle soup with a delicious Asian flair! Made with lot of fresh veggies, protein rich chicken, hearty ramen and a deliciously seasoned broth.
👥 4 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 15 min🔥 Cook: 35 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- skillet
- pot
- cutting board
📝 Preparation Steps
1
Heat 1 Tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add carrots and saute ⏱️ 3 minutes then add green onions, garlic and ginger and saute ⏱️ 2 minutes longer, set aside.
vegetable oil2 Tbspdiced carrots (about 2 large)1 cup
2
Cover chicken with plastic wrap and pound to an even thickness using the flat side of a meat mallet. Heat 1 Tbsp olive oil in a large pot over medium-high heat.
3
Season both sides of chicken lightly with salt and pepper, then add to pot and cook until browned on both sides, about 2 1/⏱️ 2 minutes per side.
4
Pour in chicken broth, soy sauce, mirin, rice vinegar, Sriracha, and sesame oil, then pour carrot mixture into soup mixture.
mirin2 Tbsprice vinegar2 TbspSriracha1 Tbspsesame oil1 Tbsp
5
Bring to a boil then reduce heat to medium-low, cover and simmer until chicken has cooked through (center should register 165 degrees on an instant read thermometer), about ⏱️ 5 - 7 minutes.
6
Remove chicken breasts from soup and transfer to a cutting board and let rest ⏱️ 5 minutes then cut into strips.
7
Meanwhile, stir in sugar, cabbage and mushrooms and return soup to a boil. Add noodles and cook ⏱️ 3 - 5 minutes longer until noodles are tender. Stir in chicken. Serve warm sprinkled with cilantro.
Nutrition Facts
calories
493 kcal
fat Content
21 g
serving Size
1 serving
fiber Content
3 g
sugar Content
10 g
sodium Content
1161 mg
protein Content
34 g
cholesterol Content
73 mg
carbohydrate Content
41 g
saturated Fat Content
10 g
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