CHINESE CHICKEN NOODLE SOUP WITH SESAME AND GREEN ONIONS
Steps:
- Stir chicken, soy sauce, Sherry, and 1 tablespoon sesame oil in medium bowl to blend. Let stand 20 minutes or refrigerate up to 2 hours.
- Whisk garlic, tahini, ginger, sugar, vinegar, and chili sauce in small bowl.
- Heat remaining 1 tablespoon sesame oil in heavy large pot over medium-high heat. Add cabbage and green onions and sauté until cabbage is tender, about 5 minutes. Add broth and bring to boil. Add chicken with marinade and tahini-garlic mixture. Reduce heat to low and simmer until chicken is cooked through, about 5 minutes. (Can be made 1 day ahead. Cool slightly; cover and refrigerate. Bring to simmer before continuing.)
- Cook noodles in large pot of boiling salted water until tender, about 5 minutes. Drain. Add to soup in pot. Stir in half of cilantro. Season soup with salt and pepper. Sprinkle with remaining cilantro.
- Sold at Middle Eastern markets, natural foods stores and some supermarkets.
- ** Available at Asian markets, specialty foods stores and some supermarkets.
CHINESE CHICKEN SOUP
This chicken ramen soup is spiced with turmeric, chile paste and ginger, and flavored with soy sauce.
Provided by sal
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- In a large pot, heat oil over medium heat. Cook turmeric, ginger and chile paste in oil until fragrant, 1 to 2 minutes. Stir in chicken, broth, sugar, soy sauce and celery. Bring to a boil, then introduce noodles and cook 3 minutes. Stir in lettuce and remove from heat. Serve garnished with green onions.
Nutrition Facts : Calories 172.1 calories, Carbohydrate 6.5 g, Cholesterol 45.1 mg, Fat 8.7 g, Fiber 0.6 g, Protein 17 g, SaturatedFat 2 g, Sodium 1048.5 mg, Sugar 3 g
ASIAN CHICKEN NOODLE SOUP
One night I didn't have any noodles for my chicken soup, so I gave it a twist with wonton wrappers. It was great! Don't skip the celery leaves; they bring great flavor to this Asian chicken soup. -Noelle Myers, Grand Forks, North Dakota
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, cook chicken in oil over medium heat until no longer pink. Remove and keep warm. In the same pan, saute the carrots, celery and onion until tender. Stir in the broth, teriyaki sauce, garlic sauce and chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes., Add the wonton strips, mushrooms, celery leaves, basil and cilantro. Cook and stir for 4-5 minutes or until wonton strips and mushrooms are tender. Sprinkle with green onions.
Nutrition Facts : Calories 227 calories, Fat 4g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 1344mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 19g protein.
QUICK SESAME CHICKEN NOODLE BOWL
Who doesn't love a fast meal at home, that rivals your local fast food joint? This noodle bowl comes together in less than thirty minutes and is effortless!
Provided by thedailygourmet
Categories Noodle Bowl Recipes
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- Soak the udon noodles in warm water to separate.
- Meanwhile, remove tendon from the tenderloins with a sharp knife. Place tenderloins in a food processor and pulse. You don't want big pieces, or ground chicken, but finely chopped.
- Heat oil in a wok over medium heat until shimmering. Add white parts of green onions, ginger, and garlic. Cook for 30 seconds. Add the chicken and cook and stir until no longer pink in the center, 7 to 10 minutes. Add stir-fry vegetables. Cook until heated through, about 3 minutes.
- Drain the noodles, and add the noodles to the stir-fry mixture.
- Combine oyster sauce, sweet soy sauce, soy sauce, and sesame oil in a bowl. Pour sauce over stir-fry mixture and gently mix in order to avoid breaking the noodles. Garnish with toasted sesame seeds and the green ends of the green onions.
Nutrition Facts : Calories 585.8 calories, Carbohydrate 85.3 g, Cholesterol 43.1 mg, Fat 12.6 g, Fiber 1.6 g, Protein 27.3 g, SaturatedFat 1.6 g, Sodium 1581 mg, Sugar 4.8 g
CHINESE CHICKEN SALAD WITH SPICY NOODLES AND SESAME SAUCE
I found this recipe in a July 1987 issue of Bon Appetit. It's Dinner with a Chinese Accent from a section titled "Easy Summer Menus".
Provided by Leslie in Texas
Categories Chicken
Time 47m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally to prevent sticking, about 12 minutes; drain.
- Toss with 1 tablespoon sesame oil in bowl.
- Cover and chill at least 2 hours.
- Cut chicken meat from breast and legs into 1/4-inch strips; cover and chill.
- (Reserve wings for another use.).
- Blend tahini, peanut butter and garlic in small bowl.
- Gradually mix in remaining 2 teaspoons sesame oil, soy sauce, sake', water, safflower oil and 1 teaspoon chili oil; taste and add more chili oil if desired.
- Add to noodles; mix in chicken, water chestnuts and half of cucumber.
- Transfer to large platter; garnish with remaining cucumber, red bell pepper and green onion.
- Sprinkle with cilantro and sesame seeds and serve.
Nutrition Facts : Calories 1538.3, Fat 61.6, SaturatedFat 11.9, Cholesterol 303, Sodium 1774.7, Carbohydrate 113.7, Fiber 10.7, Sugar 8.7, Protein 127.2
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