Teriyaki Chicken Noodle Soup
Teriyaki Chicken Noodle Soup

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Alright, don’t linger, let’s plan this teriyaki chicken noodle soup formula with 24 substances which are definitely easy to receive, and we have to process them at the very least through 9 measures. You should invest a while on this, so the resulting food could be perfect.

Composition of Teriyaki Chicken Noodle Soup:
  1. Make ready - Broth
  2. Provide 3 inch cinnamon stick
  3. Get 3 cloves garlic
  4. Prepare 0.5 tsp for freshly grinded black pepper
  5. You need 2 tbsp for dark soy sauce
  6. Provide 2 tbsp for brown sugar
  7. Make ready 1 tbsp of fish sauce
  8. Take 2 tbsp - hoisin sauce
  9. Get for x 2 Lee Brand wonton base soup mix
  10. Prepare 1 chicken stock cube
  11. Require 4 cups water
  12. You need 2 tsp - sunflower oil
  13. Take for Teriyaki Chicken
  14. Make ready 500 g of chicken sizzlers (quick cook) from Aldi or 3 medium chicken breasts pounded until 2 cm thick
  15. Make ready 2 tbsp of teriyaki sauce
  16. Give 2 tbsp of hoisin sauce
  17. Take 1/2 tsp of sesame seeds
  18. Provide 1 tbsp of spring onion, chopped
  19. Require 1 tsp - sesame oil
  20. Take - Noodles & toppings
  21. Make ready 2 for carrots julienned
  22. Get 1/2 cup of bamboo shoots
  23. Require 220 g - instant noodles or quick cook rice/egg noodles (whatever your preference)
  24. Take of Chopped coriander, mint leaves, Thai chilli flakes, chilli oil, lime wedges
Teriyaki Chicken Noodle Soup making process:
  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

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