Teriyaki Chicken Noodle Soup.
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Ingredients requirements - Teriyaki Chicken Noodle Soup:
- Need for Broth.
- Give 3 inch - cinnamon stick.
- Prepare 3 cloves garlic.
- You need 0.5 tsp freshly grinded black pepper.
- Give 2 tbsp dark soy sauce.
- You need 2 tbsp for brown sugar.
- Require 1 tbsp fish sauce.
- Require 2 tbsp hoisin sauce.
- Need x 2 Lee Brand wonton base soup mix.
- Need 1 for chicken stock cube.
- Need 4 cups - water.
- Need 2 tsp for sunflower oil.
- Require Teriyaki Chicken.
- Require 500 g for chicken sizzlers (quick cook) from Aldi or 3 medium chicken breasts pounded until 2 cm thick.
- Need 2 tbsp for teriyaki sauce.
- Prepare 2 tbsp of hoisin sauce.
- Give 1/2 tsp of sesame seeds.
- Prepare 1 tbsp of spring onion, chopped.
- Provide 1 tsp for sesame oil.
- You need - Noodles & toppings.
- Need 2 for carrots julienned.
- Provide 1/2 cup for bamboo shoots.
- Require 220 g instant noodles or quick cook rice/egg noodles (whatever your preference).
- Give Chopped coriander, mint leaves, Thai chilli flakes, chilli oil, lime wedges.
Teriyaki Chicken Noodle Soup process:
- 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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