RECIPE: Rec: Asian Chicken Noodle Soup. My tasty dinner last night in chilly Philly

[richard-in-cincy]

Tried my hand at Foodtography here standing on my footstool. What fun!

Used:

1 lb. of chicken breast

10 oz. of portabella mushrooms (my Pathmark was out of shiitake)

8 oz. of frozen snow peas I had on hand

3/4 of an 8.8 oz. package of buckwheat soba noodles

1/2 small can of chopped water chestnuts

The chicken turned out slightly tough and I would prefer to use chicken tenders next time. I did not like the chopped water chestnuts but that’s all I could find. This soup makes a lot as you can see and I already took a big portion for my dinner. Get your fork and spoon for this one to make it easier to eat!

http://www.foodandwine.com/recipes/asian-chicken-noodle-soup-april-2007

https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/Sandy_in_Philly/IMG_0040.jpg

 

[dawn_mo]

Sandy, try tossing the chicken with cornstarch next time.

I do it all the time now ever since Traca's post of the Spicy Asian Soup, and the chicken always turns out tender. When I brown chicken, I sub half cornstarch for the flour for a really nice light coating. I velvet the chicken all the time now, and it is always tender. Your soup looks really good. I love oyster sauce. Yum!

 

[richard-in-cincy]

Smacking myself here! Dawn, I read that post about Traca's soup and completely forgot about

that trick of using cornstarch. Traca's soup is still on my backburner list.

I just love those buckwheat soba noodles and could almost live on them. Will make an improved version of this soup next time using the cornstarch!

Oh by the way, the chicken is more tender now that it sat in the fridge overnight - lol.

Thanks Dawn!