Asian Noodle Soup
Ingredients
Makes: 8 C (2 L)
- 8 C (2 L) Chicken Broth, prepared
- 2 Kaffir lime Leaves
- 2 boneless, skinless chicken breasts, cut into 1/2" (1 cm) cubes
- 1 1/2 C (375 ml) dried, thin egg noodles
- 2 C (500 ml) julienned (finely sliced) bok choy, or Chinese cabbage
- 1/3 C (80 ml) julienned carrot
- 2 tsp (10 ml) Asian Stir-Fry Seasoning
- Sea Salt (Grinder), finely ground, to taste
- Black Pepper (Grinder), finely ground, to taste
Preparation
- In Wok & Glass Lid or Multipurpose Pot - 12 C , bring Bouillon and kaffir lime leaves to a boil. Reduce to a gentle simmer.
- Add cubed chicken and poach until chicken is firm and cooked through. Remove and set aside.
- Add noodles to broth and simmer until noodles are cooked.
- Return chicken pieces to pot. Stir in bok choy or cabbage and carrots. Bring to a boil.
- Stir in Asian Stir-fry Seasoning. Season with Salt and Pepper
Tip
Creative Cooking: Substitute Asian Stir-fry Seasoning with Teriyaki Sauce Mix.
| Nutritional Serving Size | 1 C (250 ml) |
| Calories | 120 |
| Fat | 3 g |
| Saturated Fat | 1 g |
| Transfat | 0 g |
| Cholesterol | 25 mg |
| Sodium | 105 mg |
| Carbohydrates | 12 g |
| Fibre | 1 g |
| Sugar | 1 g |
| Protein | 13 g |
Multipurpose Pot - 12 C
$88.00
$88.00
Wok & Glass Lid
$139.95
$139.95
Sea Salt (Grinder)
$15.00
$15.00
Asian Stir-Fry Seasoning
$7.50
$7.50
Black Pepper (Grinder)
$15.00
$15.00
Chicken Broth Mix
$11.50
$11.50