Gingery Chicken Noodle Soup

Slideshow:More Fast Soups

  • Total Time:
  • Servings: 6

Related Video

More Videos
Japan’s Oldest Soba Shop

Ingredients

  • 4 ounces thin dried Chinese noodles (chow mein)
  • 2 tablespoons vegetable oil
  • 1/4 cup fine fresh ginger matchsticks
  • 8 cups chicken stock, preferably homemade
  • 1 large carrot, cut into 1/8-by-1-inch matchsticks
  • 12 ounces thin chicken cutlets, cut into thin strips
  • 2 cups shredded Napa cabbage
  • 1/2 cup snow peas, thinly sliced lengthwise
  • 1 scallion, thinly sliced
  • Soy sauce, hot sauce and sesame oil, for serving

How to make this recipe

  1. Bring a medium saucepan of water to a boil. Add the noodles and cook until al dente. Drain and rinse under cold water.

  2. Meanwhile, in a large saucepan, heat the oil. Add the ginger and cook over high heat until fragrant, about 1 minute. Add the chicken stock and carrot and bring to a boil. Add the chicken, cabbage, snow peas and scallion and simmer until the chicken is cooked through, about 5 minutes. Add the noodles and simmer until heated through. Serve in deep bowls, passing the soy sauce, hot sauce and sesame oil at the table.

Contributed By Published May 2014





482374 recipes/gingery-chicken-noodle-soup 2013-12-06T23:28:22+00:00 Grace Parisi fall|winter|asian|soups-and-stews|6|fast|healthy|web-exclusive|weeknight-dinner|lunch may-2014,grace parisi,gingery chicken noodle soup,chow mein noodles,chinese noodle soup,chinese chicken soup recipes,gingery-chicken-noodle-soup 482374
Close