Asian Chicken Noodle Soup
25Prep Time Minutes
35Total Time Minutes
11Number of Ingredients
1/2 cup P.F. Chang's® Soy Sauce, divided
4 fresno or serrano chili peppers, thinly sliced
6 cups reduced-sodium chicken broth
1-1/2 tablespoons grated or minced fresh ginger
1-1/2 tablespoons grated or minced fresh garlic
2 teaspoons sambal oelek (red chili paste)
1 pound boneless skinless chicken breasts
10 ounces dry rice vermicelli noodles
1-1/2 tablespoons toasted sesame oil
3 cups chopped bok choy or spinach
3 thinly sliced green onions
|% Daily Value|
|Total Fat||7 g||11%|
|Saturated Fat||1 g||6%|
|Dietary Fiber||7 g||28%|
|Vitamin C||19 mg||31%|
|Vitamin A||1770 iu||35%|
Combine 1/4 cup soy sauce and peppers in small serving bowl; set aside.
Combine broth, 1/4 cup soy sauce, ginger, garlic and chili paste in 5-quart saucepan or Dutch oven, bring to a boil. Add chicken, simmer, covered, for 5 minutes.Turn off heat and let stand covered in saucepan until chicken is cooked through (165°F), about 15 to 20 minutes.
Meanwhile, cook noodles according to package directions. Drain and toss with sesame oil.
Shred chicken. Add bok choy and green onions to broth, cook on low 2 minutes.
Divide noodles evenly among 6 bowls, top with chicken then ladle broth over each bowl. Serve with chili-soy sauce.
For extra heat, make the chili-soy sauce a day in advance; store in the refrigerator.
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