Soup Noodles with Chicken
Submitted by jburk
Quick Asian-style soup noodles with stir-fried chicken, napa cabbage, lily buds, and shrimp-flavored noodles in a tangy rice vinegar broth. Ready in just 20 minutes for a satisfying weeknight bowl.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
20 minThis is one of those bowls that comes together so fast you’ll wonder why you ever bothered with takeout.
Shrimp-flavored noodles sit at the bottom, topped with wok-kissed napa cabbage and tender chicken, then bathed in a hot broth brightened with rice vinegar.
Dried lily buds add a subtle floral sweetness that’s distinctly Chinese home cooking, the kind of ingredient that turns a simple noodle soup into something with real soul.
The whole thing takes about 20 minutes from start to slurp.
Pro Tips
- Soak the dried lily buds in warm water for at least 20 minutes before cooking. Snip off any tough knots at the ends.
- Get your wok screaming hot before adding the oil. That blast of heat gives the vegetables a smoky char that flat-out makes this dish.
- Add the rice vinegar to the broth right before serving so it keeps its bright, zippy punch.
Ingredients
Directions
Shred noodles, then boil until tender - about 2 minutes. Drain, place in bowls.
Heating Broth: Heat broth in sauce pan with salt & sugar. Add vinegar just before adding broth to bowls.
Stir-fry: Add oil to hot wok. When it begins to smoke, add onions, & stir- fry until fragrant. Add vegetables; stir-fry for 1 minute. Put onto noodles; top with chicken; add soup, and serve.
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