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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 306.4
  • Total Fat: 9.8 g
  • Cholesterol: 82.5 mg
  • Sodium: 2,245.5 mg
  • Total Carbs: 21.8 g
  • Dietary Fiber: 2.7 g
  • Protein: 33.6 g

View full nutritional breakdown of Asian Chicken Noodle Soup Fusion calories by ingredient
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Asian Chicken Noodle Soup Fusion

Submitted by: VAHOMEBREW81


Number of Servings: 4

Ingredients

    16 oz Chicken Breasts
    8 oz Mushrooms, cut into bite-sized pieces.
    1 handful Baby Carrots, diced
    1 small Onion, sliced
    1 stalk Celery, diced
    1/2 Bell Pepper, diced
    1 medium Green Onion, sliced on bias
    1 tbsp Cilantro, minced
    1 tsp Celery Salt
    1 tsp Asian Five-Spice Powder
    1/2 tsp White Pepper
    1/2 tbsp Fish Sauce
    1 tbsp Oyster Sauce
    1 tbsp Rice Wine Vinegar
    2 tbsp Sesame Oil
    8 cups Chicken Broth/Stock
    6 oz Wide Rice Noodles

Directions

Chicken:
1) Bake chicken in oven for 45 minutes at 350░F, or until internal temp. reaches 165░F. Remove and cut into bite sized pieces, set aside.

Vegetables:
1) Slice green onion on bias and mince cilantro, combine and put aside.
2) Prepare mushrooms, carrots, onion, celery, bell pepper and combine in a bowl. Toss with five-spice, celery salt, and white pepper, and set aside.
3) Add sesame oil to a large stock pot and heat on medium-high until the oil is ready. Add vegetable mixture (not green onion or cilantro) and sautÚ for a few minutes until vegetables are slightly soft.
4) Combine chicken broth/stock into stock pot with vegetables and add chicken, oyster sauce, rice wine vinegar, and fish sauce. Lower heat to medium/medium-low and cook for about an hour until veggies are soft.
5) Using a strainer, collect all the vegetables/chicken out of liquid and set aside. Leave stock on hot burner.

Noodles:
1) In a separate pot, cook noodles to package instructions, drain, then cut into desired size and set aside.

Assemble Soup:
1) Add 125 grams of cooked noodles to bowl.
2) Add 275 grams of vegies/chicken to bowl.
3) Add about 1.5 cups of stock to bowl.
4) Top each bowl with a pinch of the green onion and cilantro mixture.

ENJOY!

Serving Size:áMakes 4 servings.






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