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Chicken Noodle Soup (Asian Style)
Chicken Noodle Soup (Asian Style)
- Cut one chicken breast into medium size slices
- Marinate chicken with 1 tsp of salt, pinch of white pepper powder, 1 Tbsp of cornstarch mixed with 1 Tbsp of water, then 1 Tbsp of oil for few hours
- Pre-cook fresh Lo Mein noodles in boiling water for 6 minutes, rinse in cold water. Set aside
- Cut 1 cup of broccoli, 1 cup of shredded carrot, and 2 cups of Napa cabbage. Set aside
- Medium heat cooking pan with 1 Tbsp of oil and 2 cloves of garlic
- Add chicken stir-fry for 3-5 minutes, then add cut vegetables
- Add 1 Tbsp of soy sauce and pinch of salt and white pepper powder, then add 3 cups of chicken broth cook to boil.
- Add noodles continue cook for another 2 minutes
- Add 1 tsp of sesame oil, ready to serve