Asian Chicken Noodle Soup

So, I stumbled upon this recipe pretty accidentally. The original recipe was part of a challenge by Simply Asia (which makes those quick noodle bowls), and included one of those noodle bowls as well as additional Simply Asia seasoning. I couldn’t find the right flavor of bowl at the store, so I decided to just wing it and sorta make up my own seasonings. I’ve been making oriental stir fry/rice for ages, but I just recently discovered two things that have rocked my world of oriental cooking: fresh ginger and sesame oil. Without these flavors, stir fry just seems to fall flat. But with them, it’s just so good! The original recipe called for sesame basil, but I totally forgot to get basil. I don’t know how well I mimicked the flavors of the original soup, but the resulting soup was simply amazing!

I put basil back into the recipe, despite not using it myself. The next time I make it, I intend to add it back in, and I’ll let you know if it turns out funky. If you aren’t feeling daring, just omit it. When I prepared this originally, I didn’t take out the chicken when I added the onion, etc: I just left it in. However, the result was a very dry chicken, and I’m not a fan. If you like dryer chicken, just don’t set it aside as the second step. I don’t have quantities for a lot of this, and that’s because I pretty much just made it up as I went along. I also used powdered ginger, onion, and garlic in addition to fresh. But, I’m not sure how necessary they ended up being. Use or leave out as you desire. I’m also not sure how much water I ended up adding to the broth (though I’m pretty sure the broth counts are accurate). I just added some until it seemed like a good amount given how many noodles I had. This really is a tasting recipe, adjusting as you go. I’m also adding mushroom, because I think it could’ve really benefited from that.

Sorry no pictures. I totally forgot, and wasn’t really planning to blog about it, until I tasted it. I couldn’t keep it to myself. I’ll probably hone this at some point and post a recipe with more precision.

Asian Chicken Noodle Soup

Inspired by Simply Stacie


6 cups of broth
6 cups of water
rice noodles (mai fun)
fresh ginger, 1 tablespoon
minced garlic, 1 tablespoon
3 chicken breasts (or omit for vegetarian)
sesame oil
green onions
celery, 2 stalks
carrot, 2 full size
teriyaki sauce
soy sauce
basil, minced
In a big pot, chop & cook chicken in sesame oil until cooked through. Set aside. In same pot, sauté onion, ginger, garlic, carrots, mushrooms, and celery in sesame oil until soft, about 5-7 minutes. Add broth, water, noodles, teriyaki sauce, soy sauce and about a tablespoon of sesame oil to pot. Bring to a boil, then reduce to a low simmer for 1 hour, stirring occasionally. Add in the chicken about 10 minutes before it’s finished. Garnish with green onions and serve immediately.

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