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

Composition - Teriyaki Chicken Noodle Soup:

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