Chinese Chicken Noodle Soup

Recipe by Tonkcats
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READY IN:
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    package Top Ramen noodles (chicken, oriental or pork flavor)
  • 12
    cup frozen peas
  • 12
  • 1
    egg, beaten with fork
  • 1
    1/2 cup turkey (leftover) or 1/2 cup pork (leftover)
  • 12
    1/2 cup napa cabbage or 1/2 cup celery, chopped
  • 2
    tablespoons carrots, sliced diagonally in small pieces
  • 1
    teaspoon sesame oil (can be omitted, but gives distinctive taste)
  • 2 -3
    tablespoons scallions, chopped, added at the last minute
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DIRECTIONS

  • This soup changes as the ingredients are available in my refrigerator or on my cupboard shelves.
  • Takes about 20 minutes from start to table. Start 2 cups of water to boil; add chicken broth.
  • After stock boils, add the packet of seasoning supplied with Top Ramen.
  • While broth is boiling, add 1 raw chicken breast (cut in small pieces), the chopped vegetables and the raw egg.
  • The egg will cook into threads.
  • Just before serving, add the noodles and the peas, then the sesame oil and scallions.
  • Don't let soup sit around for long time because vegetables need to be a bit crunchy, cooked soft. If using leftover meat in your soup, just add at the end because it only needs to warm up again.
  • You can always add another can of chicken broth if soup is too thick or you like more broth.
  • You may vary the soup with different Chinese type vegetables available. Add some garlic and a dash of hot Chinese mustard.
  • If using strong vegetables such as broccoli, cut small and don't overcook to avoid the strong flavor.
  • Remember the noodles are already cooked and they do not need to be cooked, only to absorb the moisture from the broth, which does thicken the soup.
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