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The ingredients needed to prepare Teriyaki Chicken Noodle Soup:
- Take Broth
- Get 3 inch cinnamon stick
- Get 3 cloves garlic
- Use 0.5 tsp freshly grinded black pepper
- Take 2 tbsp dark soy sauce
- Use 2 tbsp brown sugar
- Take 1 tbsp fish sauce
- Get 2 tbsp hoisin sauce
- Use x 2 Lee Brand wonton base soup mix
- Prepare 1 chicken stock cube
- Use 4 cups water
- Prepare 2 tsp sunflower oil
- Prepare Teriyaki Chicken
- Use 500 g chicken sizzlers (quick cook) from Aldi or 3 medium chicken breasts pounded until 2 cm thick
- Get 2 tbsp teriyaki sauce
- Provide 2 tbsp hoisin sauce
- You need 1/2 tsp sesame seeds
- Provide 1 tbsp spring onion, chopped
- Get 1 tsp sesame oil
- You need Noodles & toppings
- Prepare 2 carrots julienned
- You need 1/2 cup bamboo shoots
- Use 220 g instant noodles or quick cook rice/egg noodles (whatever your preference)
- Take Chopped coriander, mint leaves, Thai chilli flakes, chilli oil, lime wedges
Instructions to make Teriyaki Chicken Noodle Soup:
- 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
Nadiya's teriyaki chicken noodle traybake is genius. Combine the sticky chicken with the noodles in a one-pan bake! Trim the scallions, rinse and thinly slice. Distribute the noodles among serving plates. Remove the meat from the sauce and thickly slice.
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