Symphony- Asian style noodles in chicken broth

Posted by thistleandmint on
Noodles are being prepared in Asia in many ways. This one is one my favourite preparations because, it’s super healthy, full of proteins, fibers, low fat, low carb and delicious. Try it and enjoy it..as the name says Symphony!


          
Ingredients:
Noodles: Any instant noodles (see the instructions to boil noodles and quantity per person on the packet)
Chicken boneless: 200 gms, cut in very small pieces
Chicken bones: 500 gms (for stock)
Carrots: 2 medium size, finely sliced
Beans: 100 gms, slit the beans and cut in two inches long size
Fresh basil: 8-10
Egg: boiled, 1-2.
Coriander leaves: for garnish
Spring onions: for garnish
Cooking oil/ butter

Note: You can use any vegetable of your choice, such as- beans, carrots, cabbage, spinach, baby corn etc.

Spices and other ingredients:
Salt: As per taste
Black pepper
Cinnamon stick: 1 inch size 
Fish sauce: 2 table spoon
Soy sauce: 2 table  spoon
Vinegar: 1 table spoon
Oyster sauce
Garlic: 5-6 cloves
Water: 1 liter 


Preparation time: 45 minutes to 1 hour. It will take less time if you have the chicken stock ready. Serves 2-3 person

Step 1: Prepare the broth. Put the chicken bones in a vessel. Add water, half a tea spoon salt, 1 table spoon vinegar, and cinnamon stick, bring it to boil and cover it. Lower the flame and let it simmer for  at least half an hour to 45 minutes. While the stock is getting ready prepare the other ingredients.

Step 2: Stir fry other ingredients one by one. First, heat a pan, add 1 table spoon of oil. Once the oil is hot put chopped garlic, stir for few seconds and add chicken pieces, sprinkle some salt and black pepper. Cook the chicken in medium heat till it’s tender and keep it aside. Repeat the same process to stir fry each vegetable separately. But this time no need to use garlic. Do not overcook the vegetables, let it be crunchy. Just saute the vegetables for few minutes. Add one tea spoon of Oyster sauce while frying the vegetables. Keep the stir fry ingredients aside.   

Step 3: Boil noodles as per the instruction provided on packet.         

Step 4: Back to the broth. After around 40 minutes add 2 table spoon of Fish sauce and 2 table spoon of Soy sauce and let it boil for another 10 minutes. Once done, turn the heat off and separate the chicken bones and cinnamon stick with a strainer and pour clear broth into a bowl.  

Step 5: Time to serve. First put the noodles into each serving bowl. Pour the chicken broth into the bowl with a deep ladle as per your requirement. Put the stir fried ingredients (chicken and fried vegetables) one by one on top the noodle soup. Garnish it with spring onion, fresh basil, coriander, and half a piece of boiled egg. You can add some black pepper if you want to add a little heat and serve it hot.

         

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