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Soupy Chicken Noodles | Slurpy Tasty Chicken Noodle Soup | Easy And So Tasty
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RECIPE
INGREDIENTS
2 tablespoons vegetable oil
150 grams onions, (about 1½ onions), finely chopped
2 teaspoons garlic, finely chopped
2 teaspoons ginger, finely chopped
200 grams tomato, (about 2 medium tomatoes), chopped
1 teaspoon salt, or to taste
1 teaspoon black pepper powder
250 grams chicken thighs, boneless, chopped into ¼ - ½ inch pieces
1⁄4 teaspoon sugar
75 grams egg noodles
2 cups chicken stock
coriander leaves, small handful for garnish, chopped
COOKING METHOD
- Pour oil into a wok or kadhai over high heat. Once hot, but not smoking, slide in onions and stir for about a minute; add garlic and ginger. Stir till onions are a light golden brown, about 6 – 7 minutes, scraping the bottom of the pan often so that the garlic does not catch and burn.
- Tip in tomatoes and quickly stir to mix well. Add salt, followed by black pepper; stir. Continue to cook; stirring vigorously for another 3 minutes, or till the masala is cooked.
- Add chicken to the wok and stir fry for a couple of minutes. Cover wok and let the chicken cook for another 2 minutes; it will release water. Remove lid, add sugar, replace lid so that it is covered again, and cook, stirring occasionally, for another 7 – 10 minutes, or till the oil separates from the masala and the chicken is cooked through. Remove from heat and set aside.
- In a large pot, bring 1 liter water to a boil over high heat. Slide noodles into boiling water and cook for 2 to 3 minutes, or till done. Remove from heat; drain.
- To assemble, place a handful of noodles in a small soup bowl, top with about 3 tablespoons chicken mixture, and ladle over about ¾ cup steaming hot chicken stock. Garnish with fresh coriander leaves and serve immediately.
Cook's Note: This noodle soup is a delicious version of Chicken Thukpa
- Pour oil into a wok or kadhai over high heat. Once hot, but not smoking, slide in onions and stir for about a minute; add garlic and ginger. Stir till onions are a light golden brown, about 6 – 7 minutes, scraping the bottom of the pan often so that the garlic does not catch and burn.
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