Recipe: Perfect Teriyaki Chicken Noodle Soup

Teriyaki Chicken Noodle Soup – This recipe is best for when you have no idea what to cook. You can have Teriyaki Chicken Noodle Soup using 24 ingredients and 9 steps. Here is how you cook that.

Ingredients of Teriyaki Chicken Noodle Soup

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

Teriyaki Chicken Noodle Soup Step By Step

  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