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Add a photoWith the remaining egg noodles that we had the other day, we made a Thai-style soup with chicken, enoki mushrooms, bean sprouts, and kimchi. Everything went well together except for the most important ingredient--the egg noodles. Like I said, we only used it because it was leftover from the chow mein dish but in hindsight we regret "experimenting" with it from the beginning. I am thinking it would have tasted a whole lot better if served with regular rice noodles and possibly some fish sauce for a more authentic Thai soup, but we still enjoyed the soup on this cold winter night.
Ingredients
- Ingredients: Serves 4 people
- 6 cups chicken stock
- 1 tbsp oil
- 1/2 cup enoki mushroom
- 1 tsp crushed red pepper (gochugaru)
- 3 lemongrass stalks, bruised
- 1/2 onion halved
- 1 thin piece ginger
- 1/2 cup bean sprout
- 1 cup chopped kimchi
- 2 garlic cloves minced
- 2 tbsp soy sauce
- 7 oz egg noodles
- 1 large chicken breast
- scallion thinly sliced (garnish)
- lime wedges
Directions
- Bring the single chicken breast, lemongrass stalks, onion, and ginger together in a large pot. Boil for 30 minutes while skimming off excess foam floating to the top with a sieve. Remove chicken breast about halfway through.
- In a separate pot, simmer the 6 cups chicken stock with red chili pepper flakes.
- Bring the broths together and let simmer for 10 more minutes.
- Add 1 tbsp oil to frying pan and sear the chicken breast until thoroughly browned. Set aside and cut into strips.
- On the same frying pan, slightly cook the enoki mushrooms for a minute.
- Cook the egg noodles according to package directions and set aside.
- Place noodles, kimchi, mushrooms, bean sprouts, lime wedges, and chicken strips in a bowl.
- Fill with chicken broth and garnish with scallion strips or red bell pepper slices.
- *The chicken breast was boiled first to save time and to ensure a fully cooked chicken. You may skip this step and simply sear it from the beginning.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 540g | |
| Recipe makes 4 servings | |
| Calories 337 | |
| Calories from Fat 83 | 25% |
| Total Fat 9.37g | 12% |
| Saturated Fat 1.9g | 8% |
| Trans Fat 0.16g | |
| Cholesterol 64mg | 21% |
| Sodium 1281mg | 53% |
| Potassium 686mg | 20% |
| Total Carbs 43.62g | 12% |
| Dietary Fiber 4.7g | 16% |
| Sugars 3.05g | 2% |
| Protein 19.89g | 32% |
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