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Monday, October 4, 2010

Chinese Chicken Noodle Soup a.k.a. Kung Fu Panda Soup

http://beautyandbedlam.com/31-days-to-more-with-less-budgeting-for-food/I love chicken noodle soup!  And the children love this recipe so much, they call it Kung Fu Panda soup.  They say it looks like the soup in the movie.  Allen and I really enjoy the movie also.  It's one of our favorite cartoon movies.  On the special features there is a clip of a Chinese chef making noodles, and it is amazing!  Check out the YouTube clip at the bottom of this post.

Now for the recipe:

Chinese Chicken Noodle Soup with Sesame and Green Onions




1 lb. boneless, skinless chicken breast halves, 
     cut crosswise into thin strips
3 tbs soy sauce
2 tbs dry sherry
2 tbs sesame oil
3 garlic cloves, minced
3 tbs tahini (sesame seed paste)
2 tbs fresh ginger, minced
1 tbs sugar
1 tbs seasoned rice vinegar
1-1/2 tsp chili-garlic sauce (optional, I use it as a topping)
4 cups chopped Napa cabbage
6 green onions, thinly sliced
8 cups chicken broth
1 (14 oz.) package rice noodles
1/2 cup chopped fresh cilantro

*Stir chicken, soy sauce, sherry and 1 tablespoon sesame oil in a medium bowl to blend.  Let stand 20 minutes, or refrigerate up to two hours.

*In a small bowl, whisk garlic, tahini, ginger, sugar, vinegar, and chili sauce.
*Heat remaining 1 tablespoon sesame oil in a heavy large pot over medium-high heat.

*Add cabbage and green onions and saute until cabbage is tender, about 5 minutes.  Add broth and bring to a boil.  Add chicken with marinade and tahini-garlic mixture.  Reduce heat to low and simmer until chicken is cooked through.  (Can be made 1 day ahead.  Cool slightly; cover and refrigerate.  Bring to a boil before continuing.)

*Cook noodles according to package directions.  Drain and add to soup in pot.  Stir in half of the cilantro.  Season soup with salt and pepper.  Sprinkle with remaining cilantro before serving.  Topping: chili-garlic sauce, hoisin sauce, and  sriracha,
Note:  I've also made this by cooking the chicken in the oven (with the marinade), cutting it into bite size pieces, then adding it to the soup when I add the noodles.  I'm going to make it that way this week since I have bone in chicken breasts, not boneless.

Now I just need to learn how to make the noodles!

 



Enjoy!

~Amy 

*This post is linked to:
Jam Hands Recipe Roundup for August

and






3 comments:

  1. oh, my kids would love this...especially if I let them try it with chopsticks!

    Thanks for stopping by What's Cooking Wednesday! Hope you link up with us again next week!

    Diane

    ReplyDelete
  2. This looks so good! I found you from y'day What's Cooking Wednesday. I would love for you to share this recipe or another at my Tip Day Thursday Carnival over at Around My Family Table. Thanks. Wendy

    ReplyDelete
  3. Thanks for linking up with last week's Tip Day Thursday at Around My Family Table. Please feel free to link up again.

    Wendy

    ReplyDelete