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Indonesian 'Soto Ayam' Chicken Noodle Soup - Marion's Kitchen. Quick, easy, budget friendly recipe made with leftover chicken and Ramen noodles. Soto ayam is chicken noodle soup - Indonesian style.

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Composition of Chicken Soto with Ramen Noodle& Peanuts 🐥🍅🍝🥜🥒🥕🌶:

1. Take 1 Chicken breast (is thick), slice horizontally in halved
2. Get then cut into 2x2cm
3. Need of Marinade for 15' in 1 tbs Mirin or Sweet Rice Wine
4. Provide of & 1 tbs chinese Hoisin Sauce
5. Make ready 2 packets Ramen Egg Noodle
6. Get 2 for potatoes, peeled cut into tiny cubes, steamed 17'
7. Give 1 of medium onion, chopped
8. Get 1/2 tsp for garlic paste
9. You need 1/2 tsp for Ginger paste
10. Make ready 1/2 tsp - ground Cardamom
11. Prepare for Salt
12. Prepare grinded black pepper
13. Get 1/2 tsp of cayenne pepper
14. You need 1 stalk for celery diced
15. Prepare 1/2 - carrot, peeled, grated
16. Get 1/4 for cabbage chopped roughly or
17. Give 1/2 red capsicum, sliced
18. You need 1 tbs for Thai Seasoning Soy sauce
19. Provide 1/2 tbs fish sauce
20. Get 2 cubes of Chicken bouillon stock
21. Provide 2-2 1/2 cups - Water from the kettle for the soup
22. You need 1 tbs Tomato Sauce
23. Prepare 1 - lemon juice
24. Require 1 handful - fresh Parsley chopped finely
25. Provide 1 cup roasted whole peanuts with the skin on
26. Require 2 tbs - Rice Bran oil for stir-fry
27. Get Chili Sambal Oelek sauce or Sriracha
28. Get of hot chili sauce
29. Need 1 cup for previously fried Peanuts with the skin on

Your delicious Ramen Noodles with grilled Chicken is ready! This Ramen dish with delicious Ramen broth, Udon Noodles, marinated grilled chicken, garlic, ginger & spring onions tastes heavenly & looks amazing! This is as good as what I use to eat while living in Japan. I made this for my wife and she loves it.

Chicken Soto with Ramen Noodle& Peanuts 🐥🍅🍝🥜🥒🥕🌶 process:

1. Steam the potato cubed for 18' in a double pot. Cook,set aside.Toasted the Peanut with the skin on a dry pan for 2', remove and set aside. Marinade the chicken pieces for 15' with Housin Sauce & Mirin. In a wok put the 2 tbs oil & heat.Add the onions and stir-fry for 2' then add the marinade chicken, garlic paste, ginger paste and mix. Sprinkle with pinch of salt on chicken add grinded black pepper & continue to stir-fry for 2' until chicken are almost brown. Don't overcook.
2. Then add all the veges cabbage, red capsicum, carrot, celery and mix them and stir-fry for 2'. Quickly add water, chicken stock & chicken bouillon, ground cardamom, cayenne pepper, add 2 nests of egg noodles, the cooked potato, soy sauce, tomato sauce, soya sauce, fish sauce and lemon juice and mix all.
3. Let the soup boil, then turn down the heat, and simmer until noodles are just tender. Then turn the heat off. Remove and transfer into a serving bowl.
4. Divide into individual serving bowls.Spread on top the fried Peanuts. Decorate on top with a sprig of parsley and half of lime. To serve with chili Sambal Oelek or Sriracha Hot Chili sauce. 😚🍝🍅🌶🥜

I've sent it to friends and they all raved about it. Once the ramen noodles have turned a dark golden brown, remove from heat and set aside. Combine cabbage, green onions, chicken and sunflower seeds in a large bowl. I use the chicken flavor ramen and the chicken packet gives that little kick to the flavor. Turn ramen noodle soup mix into an easy complete meal with chicken and vegetables, and sliced water chestnuts adding an Asian crunch.

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