Asian Chicken Noodle Soup

Divalicious *808*'s Note:

I make many versions of this recipe, by far this has been my hubby's favorite. The unique thing about this dish is that I incorporate the rice noodles into the homemade meatballs that simmer to make that delicious broth.

• Total Time: 1 hrs 5 mins
• Prep Time: 20 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

Meatballs

• 1 lb ground chicken breast
• 1 shallot , minced
• 1 egg
• 1 teaspoon asian garlic and red chile paste
• 1 teaspoon fish sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon minced ginger
• 2 teaspoons minced garlic
• 2 ounces bean thread noodles , soaked in hot water till soft, divide in half, then cut one half into 1/2 inch strands save other ha

Broth

• 3 (14 ½ ounce) cans chicken broth
• 1 chicken bouillon cube , diluted into
• 1 cup water
• 3 -5 dried shiitake mushrooms , soaked in enough hot water to cover, then thinly sliced
• 1 carrot , juliened
• 1 shallot , thinly sliced
• 3 slices crushed fresh gingerroot
• ¾ cup frozen peas
• 2 heads baby bok choy , sliced
• fish sauce , to taste
• soy sauce , to taste
• fresh ground black pepper , to taste

optional

• 1 teaspoon chili-garlic sauce , for heat (optional)

Directions:

1. Meatballs: Combine all ingredients and set aside.
2. Broth: Combine first 6 ingredients and simmer, covered for 15 minutes until mushrooms and vegetables are tender.
3. Bring to a boil. Roll meatballs and drop into boiling broth, reduce heat and cover.
4. Cook an additional 20 minutes or until meatballs are cooked through.
5. Add peas, cook 2 minutes then add sliced bok choy.
6. Adjust seasoning and serve over left over bean thread noodles or rice.