Teriyaki Chicken Noodle Soup

How to Making Recipes Teriyaki Chicken Noodle Soup using 24 ingredients and 9 steps

Teriyaki Chicken Noodle Soup - - When you have a ardour for cooking and also you spend lots of time in your kitchen, then more than likely you may have a considerable quantity of recipes on hand. Some cooks have an orderly organization system and some do not. If you end up usually shuffling via mounds of recipes and not discovering what you are looking for, then that you must do some organizing.

You can have Teriyaki Chicken Noodle Soup using 24 ingredients and 9 steps. Here is how you cook that.

Ingredients make Teriyaki Chicken Noodle Soup

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

Teriyaki Chicken Noodle Soup instructions

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.

Teriyaki Chicken Noodle Soup - Thank you and good luck