Asian Chicken Noodle Soup Recipe
Asian Chicken Noodle Soup Recipe is a one dish meal that has great flavours from the chicken stock and is also loaded with veggies and shredded chicken that can be had as a meal in itself.
Asian Chicken Noodle Soup Recipe is a comforting soup recipe that you must try when one is craving for a nice hot bowl packed with Asian flavors. This soup has everything in just one bowl. We will be showing you how to make your own chicken stock from the scratch that give enough flavor to your soup. To the soup we then add a flavors of Teriyaki and load it with enough vegetables and Noodles to keep it delicious and healthy.
If you are looking for more Soup Recipes here are some :
- 100 grams Hakka Noodles
- 1 cup Baby corn , sliced
- 1 Carrot (Gajjar) , sliced
- 1 Red Bell pepper (Capsicum) , sliced
- 1 Green bell peppers , sliced
- Salt and Pepper , to taste
- 2 sprig Spring Onion Greens , chopped For the Chicken Stock
- 2 Chicken drumstick
- 1 inch Ginger , chopped
- 3 Cloves (Laung)
- 1 Onion , chopped
- 1 Carrot (Gajjar) , chopped
- 1 teaspoon Sichuan peppercorns
- Salt , to taste
- Oil For the Teriyaki Sauce
- 1 tablespoon Soy sauce
- 1 teaspoon Date syrup
- 1 teaspoon Dry ginger powder
- 2 Garlic , crushed
How to make Asian Chicken Noodle Soup Recipe
To begin making the Asian Chicken Noodle Soup Recipe, we will first boil the noodles.
Heat a pot with water on medium flame, once it comes to a rolling boil, add the noodles and allow it to cook. . This will take about 12-15 minutes. Turn off the flame, drain the water and wash noodles under a running tap to stop cooking. Leave the noodles in a sieve allowing the water to completely drain out. Grease your palms with some oil and run it through the noodles to avoid sticking. Set aside.
Heat a pressure cooker with oil on medium flame, add ginger and garlic and saute for a couple of minutes. Next add onions and saute till it turns translucent.
Add the chicken drumsticks and roast them until they are well roasted.
Pour about 2 cups of water and sprinkle salt and crushed pepper corns and pressure cook for about 2 whistle.
Allow the pressure to release naturally and to strain the stock, using a muslin cloth and transfer it to a bowl.
Remove the chicken drumsticks, pick out the cooked flesh, shred it and keep it aside.
Heat a saucepan with oil on medium heat, add baby corn and bell peppers and saute for 5 minutes.
Pour the stock into the pan pot along with soy sauce, date syrup, dry ginger powder and crushed garlic.
Allow the vegetables to cook along with seasonings to develop more flavor.
Boil the soup on low flame for about 15 minutes, check for seasonings and add your noodles and shredded chicken as well.
Serve hot by sprinkling some chopped spring onion greens .