Asian fowl noodle soup

Asian fowl noodle soup


Asian fowl noodle soup

The ingredient of Asian fowl noodle soup

  1. four cups (1L) hen stock
  2. 5cm-piece ginger, peeled, reduce into matchsticks
  3. 2 garlic cloves, thinly sliced
  4. 1 lemongrass stem, halved lengthways or 2 teaspoons lemongrass paste
  5. 500g Coles RSPCA Approved Australian Chicken Thigh Fillets
  6. 1/4 cup (60ml) teriyaki marinade
  7. 200g dried rice stick noodles
  8. 2 cups shredded wombok (Chinese cabbage)
  9. 1 spring onion, thinly sliced
  10. 2 long red chillies, thinly sliced (optional)

The instruction how to make Asian fowl noodle soup

  1. Combine the inventory, 2 cups (500ml) water, ginger, garlic and lemongrass in a large saucepan over medium warmness. Bring to the boil. Reduce warmness to low. Bring to a simmer. Cook, protected, for 10 mins.
  2. Meanwhile, integrate the fowl and teriyaki marinade in a bowl. Set aside for five minutes to expand the flavours.
  3. Heat a barbeque grill or chargrill on medium-high. Cook the fowl for 5 minutes each aspect or till cooked thru. Transfer to a plate. Cover and set aside for 5 minutes to rest. Thickly slice.
  4. Stir noodles and wombok into stock combination. Cook for 3 minutes or until noodles are gentle. Divide amongst serving bowls. Top with chook. Serve sprinkled with spring onion and chilli, if the use of.

Nutritions of Asian fowl noodle soup

fatContent: 402.237 calories
saturatedFatContent: 12 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 45 grams carbohydrates
fibreContent: 6 grams sugar
cholesterolContent: 27 grams protein


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