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
Ingredients
-
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
Directions
-
Combine broth, oyster sauce, honey, ginger and cayenne pepper in large saucepan; bring to boil. Cover and reduce heat to low.
-
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.
-
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.
-
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!
See what other Food52ers are saying.