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Asian Chicken Noodle Soup

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PREP TIME
10 min
COOKING TIME
20 min
TOTAL TIME
30 min
SERVINGS
6 servings
Lunch Asian
Asian Chicken Noodle Soup
Ingredients
  • 12 shallots, thinly sliced
  • 1/4 cup vegetable oil
  • 6 ounces egg noodles
  • 1 cup bean sprouts
  • 3 quarts chicken broth
  • 3 cups shredded, cooked chicken breast meat
  • 1/2 cup chopped green onion
  • salt and pepper to taste
Instructions
1
Heat a small skillet over medium heat, cooking the shallots in oil until they develop a rich brown color and release a savory aroma.
2
Take the skillet off the heat source and set it aside temporarily.
3
Boil a large container of water in your kitchen, then bring the water to a rolling boil. Cook the noodles in the boiling water until they are just slightly tender, taking about 8 to 10 minutes; drain and rinse the noodles under cold running water.
4
Set the cooked noodles aside for now.
5
Boil a small pot of water in your kitchen, and have ready a bowl of ice-cold water nearby. Quickly submerge the bean sprouts in boiling water for 1 minute, then transfer them to cold water. Drain and set the bean sprouts aside.
6
Heat a saucepan over medium heat in your kitchen, bringing the chicken broth to a gentle simmer.
7
Prepare 6 bowls by dividing the cooked noodles evenly among them.
8
Place the cooked noodles into each of the 6 bowls, then top with bean sprouts and shredded chicken.
9
Pour the heated chicken broth into the bowls.
10
Spoon the cooked shallots over the top of each bowl, followed by a garnish of green onion.
11
Season with salt and pepper to taste.
12
Serve the dish immediately, ensuring that it is hot and fresh.