Dinner Tonight: Sichuan-Style Chicken Noodle Soup

Name: Dinner Tonight: Sichuan-Style Chicken Noodle Soup
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 946 milliliters chicken stock; 1 stick cinnamon; 1 teaspoon ground Sichuan pepper; 1 jalapeno, stemmed, seeded, and finely chopped; 1 leek, cleaned, ends trimmed, hard green parts discarded, and thinly sliced; 227 grams Chinese noodles (fresh egg noodles or lo mein); 1 Tbsp rice wine; 113 grams roasted chicken, shredded; 4 shiitake mushrooms, stems removed, thinly sliced; 2 Tbsps soy sauce; 1 Tbsp vegetable oil; 1 whole star anise

Dinner Tonight: Sichuan-Style Chicken Noodle Soup might be just the main course you are searching for. This recipe serves 2. One serving contains 849 calories, 44g of protein, and 23g of fat. Several people made this recipe, and 303 would say it hit the spot. It is a good option if you're following a dairy free diet. It can be enjoyed any time, but it is especially good for Autumn. If you have rice wine, vegetable oil, noodles, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

Bring large pot of water to a boil. Meanwhile,

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Water

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Pot

Pour oil into medium-sized saucepan set over medium heat.

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Cooking Oil

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Sauce Pan

Add leeks and mushrooms. Cook until leeks are soft, about four minutes.

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Mushrooms

Leek

Add chicken stock, soy sauce, rice wine, cinnamon, star anise, Sichuan pepper, and black pepper. Turn heat to high and bring to boil. Reduce heat to medium-low, and simmer for five minutes.

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Chicken Stock

Pepper

Star Anise

Rice Wine

Soy Sauce

Cinnamon

Meanwhile, add noodles to large pot of boiling cook for exactly one minute less than instructions on packaging say. When timer goes off, drain noodles and transfer to saucepan.

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Pasta