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Ingredients Teriyaki Chicken Noodle Soup:
Make ready for Broth
Make ready 3 inch - cinnamon stick
Require 3 cloves of garlic
Provide 0.5 tsp for freshly grinded black pepper
Take 2 tbsp for dark soy sauce
Take 2 tbsp - brown sugar
Give 1 tbsp of fish sauce
Take 2 tbsp hoisin sauce
Make ready x 2 Lee Brand wonton base soup mix
Take 1 of chicken stock cube
Get 4 cups for water
Get 2 tsp - sunflower oil
Take of Teriyaki Chicken
Take 500 g - chicken sizzlers (quick cook) from Aldi or 3 medium chicken breasts pounded until 2 cm thick
Require 2 tbsp of teriyaki sauce
Make ready 2 tbsp hoisin sauce
Give 1/2 tsp - sesame seeds
Take 1 tbsp of spring onion, chopped
Provide 1 tsp - sesame oil
Take of Noodles & toppings
Require 2 - carrots julienned
You need 1/2 cup of bamboo shoots
Give 220 g for instant noodles or quick cook rice/egg noodles (whatever your preference)
Provide for Chopped coriander, mint leaves, Thai chilli flakes, chilli oil, lime wedges
Teriyaki Chicken Noodle Soup making:
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
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.
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.
In a bowl, add the chicken and marinade ingredients. Mix until the chicken is coated and marinate in the fridge for 30 minutes.
When it is time to serve, heat the broth (lid on) until it is piping hot.
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)
In another pot, add hot water and cook the noodles as directed on the packet and drain.
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.
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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