I was a little under the weather on Friday so I decided to make myself feel better by making some chicken noodle soup. I had jsut watched 30 Minute Meals and Rachael Ray had made an Asian style noodle bowl, so I decided to try and make the same thing. To my surprise it worked out pretty well. Here's my recipe for Asian style sizzling chicken noodle soup.
1 package boneless skinless chicken breasts
2 carrots finely chopped
1 onion finely chopped
3 cloves garlic finely chopped
2 stalks celery finely chopped
2 tablespoons of fresh thyme finely chopped
1 tablespoon granulated garlic
1 tablespoon soy sauce
1 teaspoon fish sauce
1 tablespoon teriyaki sauce
1 tablespoon oyster sauce
1 tablespoon pepper
1/2 teaspoon salt
2 teaspoons Emeril's Essence
1 tablespoon sage
1 bunch Asian style noodles (the ones that can be deep fried)
1 tablespoon butter
2 tablespoons olive oil + 1 tablespoon butter
In a large dutch oven add the soy, teriyaki, fish, and oyster sauces. Mix well. Add the chicken breasts. Coat in the sauce. Add water to the pot (fill it about 3/4 of the way full). Add the salt, pepper, granulated garlic, essence, sage and thyme and butter. Cook over med. low heat until the chicken is cooked.
Remove the chicken from the broth and allow to cool. As the chicken cools bring two skillets up to heat. In one skillet place the olive oil and butter. In the other skillet bring about 1 -2 inches of vegetable oil to med. heat.
In the skillet with the olive oil and butter add the garlic, onions and carrots. Cook until soft and add the contents to the dutch oven. In the other skillet fry the noodles in batches until they float to the top of the oil (or according to package directions). Remove from the oil and drain on a paper towel.
Break up the cooked chicken with your hands and add back to the dutch oven. Bring the soup mixture back up to a boil and taste for seasoning.
Place some of the deep fried noodles in the bottom of a soup bowl and add the chicken mixture.