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Teriyaki Chicken Noodle Soup cuisine is really a dish that’s classified as an easy task to make. through the use of supplies which are common around you, it could be created by you in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Teriyaki Chicken Noodle Soup dishes which you make.

Alright, don’t linger, let’s plan this teriyaki chicken noodle soup menu with 24 components which are absolutely easy to obtain, and we have to process them at the very least through 9 ways. You should expend a while on this, so the resulting food could be perfect.

Ingredients requirements for Teriyaki Chicken Noodle Soup:

1. Provide for Broth
2. Need 3 inch - cinnamon stick
3. Make ready 3 cloves for garlic
4. Take 0.5 tsp freshly grinded black pepper
5. You need 2 tbsp dark soy sauce
6. Take 2 tbsp of brown sugar
7. Make ready 1 tbsp fish sauce
8. Require 2 tbsp - hoisin sauce
9. Need x 2 Lee Brand wonton base soup mix
10. Provide 1 of chicken stock cube
11. Take 4 cups - water
12. You need 2 tsp for sunflower oil
13. Make ready - Teriyaki Chicken
14. Give 500 g - chicken sizzlers (quick cook) from Aldi or 3 medium chicken breasts pounded until 2 cm thick
15. Give 2 tbsp for teriyaki sauce
16. Provide 2 tbsp hoisin sauce
17. Prepare 1/2 tsp for sesame seeds
18. Give 1 tbsp for spring onion, chopped
19. Take 1 tsp for sesame oil
20. Give Noodles & toppings
21. Need 2 of carrots julienned
22. You need 1/2 cup of bamboo shoots
23. Prepare 220 g - instant noodles or quick cook rice/egg noodles (whatever your preference)
24. Take Chopped coriander, mint leaves, Thai chilli flakes, chilli oil, lime wedges

Teriyaki Chicken Noodle Soup start cooking:

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

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