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)
celery, 2 stalks
carrot, 2 full size
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.
I am an avid Pinner. The other day I found this pin and thought it looked delicious. Tonight, I gave it a try and it turned out delicious!! I edited a few minor things from the original recipe, so I’ll post my version here. I thought the texture of the Doritos after cooking was a little off (they got fairly soggy), but Fiance liked them and I do think they helped to impart flavor. Might try it again with rice instead of Doritos, but we’ll see.
Doritos Casserole (8 servings)
- 2 cups Kroger Quesadilla Cheese
- 1 bag Kroger Brand Nacho Cheese Chips
- 1 medium onion, diced
- 1 container Dannon Plain Greek Yogurt
- 1 can Kroger Peeled Tomatoes with Jalapeno Peppers
- 1 can Campbell’s 98% Fat-Free Condensed Cream of Celery Soup
- 10 oz. Kroger frozen Boneless Skinless Chicken Breast Cutlets
- 1/2 Kroger 2% milk
- Onion Powder
- Garlic Salt
- Crushed Red Pepper
- Aluminum Foil
Step 1. Cook chicken. My trick to cooking frozen chicken is to put it in the skillet and then cover. Turn it a few times, but keep it covered the entire time. When it’s white all over the outside and it’s nearly done (it hasn’t started to brown yet), add seasoning. Cook on each side until it starts to brown, then let it sit a bit. After a few minutes, chop into small pieces. It should be cooked all the way through.
Step 2. While the chicken is cooking, plop all the other ingredients except the chips into a mixing bowl. Only use about 1-1 1/2 cups of the cheese–save the rest for topping.
Step 3. Add the chicken, and mix everything together. This will be the mixture layer.
Step 4. Preheat your oven to 350 degrees. Grease your baking pan (I used glass), then add a layer of crushed chips–about 2 cups. Next, add about half the mixture. Add the rest of the chips.
Step 5. Add the rest of the mixture.
Step 6. Top with the rest of the cheese.
Step 7. Cover with aluminum foil and bake covered for 30 minutes. It came out looking really gooey on top, so I ended up baking it around 6 extra minutes uncooked–but it never stopped being gooey. I then cut it into 8 portion sizes and scooped it out.
Step 8. Serve and eat! I let it sit for a good ten minutes or so, and it kept its shape pretty well. You never know with casserole how that’s going to work. Marvel at my gorgeous pink bowls :p
For those of you who are health conscious, below is the nutritional facts for one serving. Fiance and I ended up eating two for dinner tonight, but I would’ve been fine with fruit or some other side as well. Clearly not a particularly healthy dish, but delicious! (picture screenshot courtesy of the My Fitness Pal app–which is awesome for tracking caloric intake!)
Last Christmas, my fiance’s mother gave me this awesome cookbook. It contained recipes from many of the families at the local church. So, I’ve been picking a few out of there every once in awhile to make deliciousness. This recipe comes from that cookbook, though I admit I have altered it to suit my desires. We’re going to try a different format from the last one, by placing directions in between the pictures.
- 1 can tomatoes, chile variety
- pasta sauce
- vegetables, such as mushrooms, onion, and green pepper
- seasonings (I use garlic salt, oregano, italian seasoning, onion powder)
- taco seasoning (I use a homemade variety found on the internet somewhere, but the recipe officially calls for the store kind, so whatever you want is fine)
- tortilla chips (optional)
First, boil water. Once it comes to a boil, add pasta and cook according to the package directions.
I use frozen chicken, so thaw it out. I use a hot bowl of water and one 12 oz chicken breast.
Cut the thawed chicken into tiny pieces, then cook. Add in seasonings and cook thoroughly.
Once the chicken has cooked, add in various vegetables and cook. Add in the diced tomatoes, pasta sauce, and taco seasoning. Cook a few minutes.
Grease the bottom of your baking sheet, then toss in the pasta with half the cheese. Add the chicken tomato mixture, then top with cheese. Bake at 350 for 30 minutes or so until the cheese on top is a light brown. Remove from oven and serve! Optionally, top at the very end with crumbled tortilla chips. Is good with and without! Around 12 smallish servings, usually I eat 2. I’ve made this a few times since and have stopped adding the tomatoes because they’re so spicy!