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Chicken Shreds in Noodle Soup
Submitted by: gmac23
Tender chicken which has been shredded and rubbed with a flavorful blend of chili powder, soy, and sesame oil served over noodles steeped in chicken broth.
Ingredients
- 1.5 lbs Chicken Parts
- 8 Cups of water or chicken broth, (I like to mix half and half)
- 2 Teaspoon of salt to taste
- 2-3 Tablespoons of chili powder to taste
- 3 Tablespoons soy sauce
- 1 Tablespoon Korean sesame oil
- 1 pound uncooked noodles
- 2 scallions crushed to a paste in a processor
- 4 garlic cloves crushed to a paste
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Method
1. Cook the chicken in water or broth and salt until tender, about 45 minutes. Remove the chicken and reserve the broth. Shred the meat by hand; discard skin and bones. Mix the shreds with the chili powder, soy sauce, and sesame oil. Mix well so that the chicken develops a red color. 2. Bring the reserved broth to a boil, add the noodles, scallion paste, and garlic paste, and cook until the noodles are al dente, about 5 minutes. 3. Pour the broth and noodles into a large serving bowl or individual bowls. Add the seasoned chicken to the center of the bowl but do not mix. Serve warm.
Notes: Instead of the noodles my mother used to make a dumpling kind of noodles which I prefer. Using 3 cups of flour, 1 egg beaten, 1 teaspoon salt and about 3/4 cups of water mix into dough and into boiling water rip small 1 inch pieces and flatten. Put into the pot and cook as normal, only cook as much as you can eat since storing noodles into soup as you know will suck the soup up.
Number of Servings: 6
Submitted by: gmac23 ( See all of gmac23 Recipes )
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