Ingredients
Scale
- 1 lb chicken breast (or bone-in for richer flavor)
- 4 cups chicken broth (homemade or store-bought)
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 small onion, chopped
- 1 cup carrots, julienned
- 1 red chili pepper, sliced (adjust to taste)
- 1/2 tsp red chili flakes (optional, for extra heat)
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp lime juice
- 6 oz egg noodles (or rice noodles)
- 2 green onions, sliced
- 1/4 cup fresh cilantro, chopped
Instructions
- Sauté the aromatics – Heat a little oil in a large pot over medium heat. Add garlic, ginger, and onion. Cook until fragrant (about 2 minutes).
- Cook the chicken – Add the chicken to the pot, along with chili flakes and fresh chili peppers. Stir and let it cook for 2-3 minutes.
- Simmer the broth – Pour in the chicken broth and bring to a gentle simmer. Cook for 20-25 minutes. If using bone-in chicken, remove it, shred the meat, and return it to the pot.
- Cook the noodles separately – Meanwhile, cook the noodles in a separate pot according to package instructions. Drain and set aside.
- Final touches – Stir in soy sauce, sesame oil, lime juice, and julienned carrots. Let simmer for another 2 minutes.
- Assemble and serve – Divide the cooked noodles into bowls. Ladle the hot broth over the noodles, ensuring each bowl gets plenty of chicken and vegetables. Garnish with green onions and fresh cilantro. Serve hot and enjoy!
Notes
Additional Notes:
- For extra depth of flavor, add a cinnamon stick or star anise while simmering.
- For a milder version, reduce the chili flakes and replace fresh chili with bell peppers.
- If making ahead, store the broth and noodles separately to prevent the noodles from absorbing too much liquid.
- For a creamy twist, stir in a splash of coconut milk before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl
- Sodium: 780mg
- Fat: 7g
- Carbohydrates: 320
- Fiber: 3g
- Protein: 42g