Easiest Way to Make Perfect Teriyaki Chicken Noodle Soup

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We hope you got benefit from reading it, now let’s go back to teriyaki chicken noodle soup recipe. To cook teriyaki chicken noodle soup you need 24 ingredients and 9 steps. Here is how you do that.

The ingredients needed to cook Teriyaki Chicken Noodle Soup:

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

Steps to make Teriyaki Chicken Noodle Soup:

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.

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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