Kikkin' Chicken, Cabbage and Noodle Bowls

February 23, 2015
0 Ratings
  • Serves 6
Author Notes

This wonderfully tasty soup features 3 Kikkoman product that my family enjoys. It is Chinese New Year comfort food at it's best! —Ronna F

What You'll Need
  • 6 cups chicken broth
  • 2 tablespoons Kikkoman Oyster Sauce
  • 2 teaspoons honey
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
  • 8 ounces package rice noodles
  • 3 tablespoons peanut oil, divided
  • 8 ounces boneless, skinless chicken tenders, cut into 2-inch-long strips
  • 2 tablespoons Kikkoman Manjo Aji-Mirin Sweet Cooking Rice Wine
  • 3 tablespoons Kikkoman Soy Sauce
  • 1 cup sliced cabbage
  • 1/2 cup shredded carrot
  • 1 teaspoon granulated sugar
  1. Combine broth, oyster sauce, honey, ginger and cayenne pepper in large saucepan; bring to boil. Cover and reduce heat to low.
  2. Bring 4 quarts water to a boil. Add noodles. Boil for 4 minutes until tender, stirring occasionally. Drain and rinse. Divide noodles among 6 soup bowls.
  3. Heat a 12-inch skillet over high heat. Add 2 tablespoons peanut oil, then the chicken, spreading evenly. Cook without stirring 20 seconds; then stir-fry chicken until no longer pink, about 2 minutes. Stir in rice wine and soy sauce. Transfer to plate.
  4. Add remaining 1 tablespoon oil to same pan over high heat. Add cabbage, carrot, and sugar. Stir-fry 30 seconds. Stir in chicken and any juices. Stir-fry 1 minute. Top noodles with chicken mixture. Ladle hot broth among bowls. Serve immediately and enjoy!

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