15-Minute Asian Chicken Noodle Soup
Thin somen noodles and precooked chicken in a quick broth made by sizzling garlic, ginger, and scallion whites in oil before the stock goes in. Each bowl is finished with sesame oil, hot chili oil, cilantro, and fresh Fresno chili.
Servings: 2
Calories: 411.86kcal
Ingredients
- 4 oz somen noodles about two servings
- 1 large chicken breast precooked, sliced or shredded
- 1 medium Fresno chili pepper sliced
- 2 stalks scallions
- ¼ cup cilantro leaves for garnish
Asian Soup Broth
- 3 cups chicken stock
- ½ cup water
- 2 Tablespoons avocado oil or another neutral oil
- 3 cloves garlic smashed in one piece
- ½ inch ginger smashed in one piece
- ½ teaspoon fish sauce or soy sauce
- ½ teaspoon sesame oil
- 1½ teaspoon hot chili oil optional for spice
- salt to taste
Instructions
- Boil the somen according to the package directions, then divide between 2 serving bowls. Don't overcook it; it's thin and needs very little time.
- Meanwhile, add the avocado oil, garlic, ginger, and scallion whites to a large pot and turn the heat to medium-high. Cook until they sizzle and the garlic turns golden brown.
- Add the chicken stock, water, and fish sauce and bring to a boil.
- Once the broth boils, add the precooked chicken and turn off the heat.
- Remove the garlic, ginger, and scallion whites. Taste the broth and season with salt if needed.
- Ladle the broth over the noodles and place the chicken on top. Drizzle with the sesame oil and hot chili oil. Garnish with cilantro, sliced Fresno chili, and scallion greens. Serve immediately.
Notes
- Noodles: Thin rice noodles, rice vermicelli, angel hair, or regular pasta can replace somen. Cook according to the package directions.
- Chicken: Use any precooked chicken. It only needs to warm through in the hot broth.
- Spice level: The heat comes from the chili oil and Fresno chili. Leave them out for a mild soup, or add jalapeños, Thai chilis, or sriracha for more.
- Gluten-free: Use rice noodles, fish sauce or gluten-free tamari, and a gluten-free chicken stock.
- Low-carb: Swap in low-carb noodles or zucchini noodles.
- Make-ahead: Store the broth, noodles, and chicken separately in the fridge. Reheat the broth until steaming and pour it over the noodles and chicken.
Nutrition
Calories: 411.86kcal | Carbohydrates: 38.15g | Protein: 32.04g | Fat: 13.85g | Saturated Fat: 1.43g | Cholesterol: 32.32mg | Sodium: 259.2mg | Potassium: 595.7mg | Fiber: 2.13g | Sugar: 1.94g | Vitamin A: 288.5IU | Vitamin C: 5.56mg | Calcium: 34.34mg | Iron: 1.33mg