Recipe: Tasty Teriyaki Chicken Noodle Soup

Teriyaki Chicken Noodle Soup.

You can have Teriyaki Chicken Noodle Soup using 24 ingredients and 9 steps. Here is how you cook it.

Ingredients of Teriyaki Chicken Noodle Soup

1. It's of Broth.
2. You need of cinnamon stick.
3. It's of garlic.
4. It's of freshly grinded black pepper.
5. It's of dark soy sauce.
6. You need of brown sugar.
7. You need of fish sauce.
8. It's of hoisin sauce.
9. You need of x 2 Lee Brand wonton base soup mix.
10. Prepare of chicken stock cube.
11. Prepare of water.
12. Prepare of sunflower oil.
13. Prepare of Teriyaki Chicken.
14. You need of chicken sizzlers (quick cook) from Aldi or 3 medium chicken breasts pounded until 2 cm thick.
15. Prepare of teriyaki sauce.
16. Prepare of hoisin sauce.
17. Prepare of sesame seeds.
18. Prepare of spring onion, chopped.
19. You need of sesame oil.
20. Prepare of Noodles & toppings.
21. Prepare of carrots julienned.
22. Prepare of bamboo shoots.
23. You need of instant noodles or quick cook rice/egg noodles (whatever your preference).
24. It's of Chopped coriander, mint leaves, Thai chilli flakes, chilli oil, lime wedges.

Teriyaki Chicken Noodle Soup instructions

1. To start, add the garlic cloves and black pepper in to a pestle and mortar. Pound until the garlic has been crushed finely and is miced with the black pepper.
2. In a pot (on a medium heat) add 2 tsp sunflower oil and the pepper/garlic paste. Then add the remaining broth ingredients and stir until the stock cube has dissolved. Put the lid on and simmer for 5 minutes..
3. After 5 minutes, stir and put the lid on. It is best to let the broth sit for 6 hours to infuse the flavours, otherwise you can eat it straight away if you are in a hurry..
4. In a bowl, add the chicken and marinade ingredients. Mix until the chicken is coated and marinate in the fridge for 30 minutes..
5. When it is time to serve, heat the broth (lid on) until it is piping hot..
6. While the broth is heating up, add 1 tsp sesame oil to a non-stick pan (medium heat) and cook the chicken for around 15 minutes, turning a few times to ensure it is cooked. Once cooked, transfer to a chopping board and cut in to slices (taking care that you don't burn yourself).
7. In another pot, add hot water and cook the noodles as directed on the packet and drain..
8. To plate up, add the noodles into a deep bowl, blanch the bamboo shoots in the broth for 30 seconds and add to the bowl alongside julienned carrots..
9. Ladle in the broth, top with half the teriyaki chicken slices, lime wedges, coriander leaves, mint leaves, chilli flakes, chilli oil and sesame seeds.