Asian Chicken Noodle Soup1 Reviews
“This classic, comforting soup takes on a new twist with the fragrant flavors of fresh ginger and sesame oil and a blend of Asian-style veggies.” - by Kikkoman
Original recipe yields 6 servings
- Disjoint chicken wings; discard tip, season wings with garlic powder. Heat vegetable oil and 2 tablespoons of sesame oil in a Dutch oven or large saucepan over medium high heat. Add chicken and cook until browned on both sides, about 10 minutes. Add 4 cups water, sherry, ginger, vinegar and less sodium soy sauce; cover and bring to a boil. Reduce heat; simmer 45 minutes.
- Add vegetables, simmer, covered 3 minutes. Stir in pasta; return to boil. Cook until pasta is soft, stirring occasionally. Remove from heat, stir in remaining sesame oil. Serve immediately.
Amount Per Serving (6 total)
- 358 cal
- 20.1 g
- 27 g
Based on a 2,000 calorie diet
Reviews (1)Rate This Recipe
"I loved this! I was short on dinner ideas and everything in the recipe came out of our pantry. I modified it to a noodle stirfry because our youngest is not so adept with a spoon yet. I used fresh g..." See morearlic instead of powered, mirin instead of sherry and soba (buckwheat) noodles. I panfried the chicken, added the sauce (minus the water) and then the vegetables. I cooked the pasta separately and added the noodles at the end. The baby is eating her second helping and licking her fingers as she goes right now!"
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