Asian Chicken Noodle Soup

Name: Asian Chicken Noodle Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 8 canned water chestnuts, thinly sliced; 340 grams skinless, boneless chicken cutlets, cut into 1/4-inch strips; 1 liters low-sodium chicken broth; 3 Tbsps low-sodium soy sauce; 3 Tbsps oyster sauce; 4 servings Salt and freshly ground pepper; 2 scallions, thinly sliced; 1 Tbsp Asian sesame oil; 227 grams shiitake mushrooms, stems discarded and caps thinly sliced; 113 grams sugar snap peas or snow peas; 113 grams green tea buckwheat noodles (soba); see Note

Need a gluten free and dairy free main course? Asian Chicken Noodle Soup could be a super recipe to try. This recipe serves 4. One serving contains 240 calories, 28g of protein, and 8g of fat. This recipe covers 21% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. If you have water chestnuts, soy sauce, salt and pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

Bring a medium saucepan of salted water to a boil.

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Water

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Sauce Pan

Add the sugar snaps and cook until bright green, about 1 minute. With a slotted spoon, transfer the sugar snaps to a large plate to cool.

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Sugar

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Slotted Spoon

Add the buckwheat noodles to the saucepan and boil until al dente, about 5 minutes.

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Buckwheat

Pasta

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Sauce Pan

Drain the noodles in a colander; rinse with cold water and drain again.

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Pasta

Water

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Colander

In a large saucepan, heat 1 tablespoon of the sesame oil.

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Sesame Oil

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Sauce Pan

Add the chicken strips, season with salt and pepper and cook over moderately high heat, stirring occasionally, until the chicken is lightly browned and white throughout, about 3 minutes.

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Salt And Pepper

Chicken Tenders

Whole Chicken

Transfer to the large plate.

Add the remaining 1 teaspoon of sesame oil and the shiitakes to the saucepan and season with salt and pepper. Cover and cook over moderate heat, stirring a few times, until tender, about 5 minutes.

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Salt And Pepper

Sesame Oil

Shiitake Mushrooms

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Sauce Pan

Add the chicken broth, soy sauce and oyster sauce and bring to a boil.

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Chicken Broth

Oyster Sauce

Soy Sauce

Add the noodles, chicken, sugar snaps, water chestnuts and scallions and bring to a simmer over moderate heat. Season the soup with salt and pepper and serve.

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Salt And Pepper

Water Chestnuts

Green Onions

Whole Chicken

Pasta

Sugar

Soup

Equipment

Sauce Pan

Slotted Spoon

Colander

Ingredients

Servings:

canned water chestnuts, thinly sliced 340grams

skinless, boneless chicken cutlets, cut into 1/4-inch strips 1liters

low-sodium chicken broth 3Tbsps

low-sodium soy sauce 3Tbsps

oyster sauce 4servings

Salt and freshly ground pepper 2

scallions, thinly sliced 1Tbsp

Asian sesame oil 227grams

shiitake mushrooms, stems discarded and caps thinly sliced 113grams

sugar snap peas or snow peas 113grams

green tea buckwheat noodles (soba); see Note

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian on the menu? Try pairing with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Essay Chenin Blanc. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 9 dollars per bottle.