Chicken Noodle Soup III

Name: Chicken Noodle Soup III
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters bean sprouts; 710 milliliters shredded, cooked chicken breast meat; 3 liters chicken broth; 170 grams egg noodles; 118 milliliters chopped green onion; 6 servings salt and pepper to taste; 12 shallots, thinly sliced; 59 milliliters vegetable oil

You can never have too many main course recipes, so give Chicken Noodle Soup III a try. Watching your figure? This dairy free recipe has 340 calories, 24g of protein, and 13g of fat per serving. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 6. It will be a hit at your Autumn event. A mixture of bean sprouts, egg noodles, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

In a small skillet over medium heat, cook shallots in oil until brown and fragrant.

Ingredients you will need

Shallot

Cooking Oil

Equipment you will use

Frying Pan

Remove from heat and set aside.

Bring a large pot of water to a boil. Cook noodles in boiling water until just tender, 8 to 10 minutes; drain and rinse under cold water. Set aside.

Ingredients you will need

Pasta

Water

Equipment you will use

Pot

Bring a small pot of water to a boil; have ready a bowl of ice water. Blanch bean sprouts by plunging them into boiling water for 1 minute, then into cold water.

Ingredients you will need

Bean Sprouts