Partnered with. Asian chicken noodle soup. Green onions, finely shredded, to serve. Select all ingredients. Place noodles in a heatproof bowl. Cover with boiling water. Stand for 3 minutes or until tender.
Meanwhile, spray inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; cook 5 to 7 minutes or until no longer pink, stirring occasionally. Add vegetables; cook 4 to 6 minutes or until crisp-tender. Move to side of skillet. Add remaining ingredients to skillet; stir to blend.
You start by sauteing garlic and ginger in sesame oil then add chicken, vegetables, both and noodles. As the aroma of sizzling ginger fills your kitchen, things start to look up. Call it pho. Call it chinese chicken noodle soup….
The best time of year, soup season! Maybe I should be careful what I wish for. Talk about biggest upgrade on a package of ramen noodles! In case you were wondering which brand of ramen I used, I went with these here. I like that they are thicker noodles and they just seem more authentic.