Today I present to you Chicken Noodles Soup or “Chicken Thukpa” like we call it in Nepal. I made the dish in the minimum time with amazing flavour to enjoy in these winter days. I used a lot of fresh vegetables, some lean Chicken strips and soy sauce to enhance the umami flavor of the broth in a short time and the boiled egg noodles soaks it so well. Especially on winter nights it keeps you warm and happy.
Cooking time is only 25 minutes (After preparing the ingredients).
300g Chicken thinly sliced in long strips
120g Egg noodles
4 tbsp Vegetable Oil
0.5 tsp Salt or to your taste
1 clove of Garlic chopped finely
Half inch Ginger chopped finely
3 spring Onion chopped
1 red Chili sliced
1 green Chili sliced
Half thinly sliced white Onion
Vegetables in your choices
1 Carrot cut in julienne
Half medium sized Green Pepper cut in julienne
Half medium sized Red Pepper cut in julienne
30g Cabbage cut in julienne
A few of Bok Choy cut in middle
To marinate the Chicken
3 tbsp Soy Sauce
1 tsp Coriander Powder
1/2 tsp Black Pepper
3/4 tsp grated Nutmeg (optional)
For the Sauce
2 tbsp Tomato Ketchup
4 tbsp light Soy Sauce
1 tsp Black Pepper
2 tbsp Chili Oil
6 tbsp Water
To boil the noodles
1.5 litres boiling water
1 tsp Salt
1 tbsp of oil
How to make:
Prepare all the ingredients above.
To marinate the Chicken, join 3 tbsp Soy Sauce,1 tsp Coriander Powder, 1/2 tsp Black Pepper and 3/4 tsp grated Nutmeg into the Chicken, combine them very well. Cover it and let it marinate for 15 minutes.
To prepare the Sauce in a bowl put in the 2 tbsp Tomato Ketchup, 4 tbsp light Soy Sauce, 1 tsp Black Pepper, 2 tbsp Chili Oil and 6 tbsp Water, mix them well and set aside.
To boil the noodles, in a pot boil 1.5 litres of water with 1 tsp salt. Add in noodles and boil it for only 3 minutes because we are going to cook them again. Rinse with the cold water to stop cooking, add in 1 tbsp of oil and mix lightly so the noodles don’t stick to each other and set aside.
To seal the Chicken, heat a pan on medium, add in the 2 tbsp Vegetable Oil, after the oil gets slightly hot, place in the Chicken and let it fry a few minutes before turning them over to get a light caramalised color on the meat. Cook it for 8 minutes in total, turning both sides evenly and transfer to a plate, set aside.
Use the same pan that was used to seal the Chicken & add in 1 tbsp Oil, add in Garlic, Ginger, some sliced Chilies. Stir a minute on medium heat.
Next add in Onion, cook it stirring for 2 minutes then add in the Cabbage, Carrot, Red Pepper, Green Pepper and combine them well. Cook it for 1 to 2 minutes or until slightly soft, add in the sealed Chicken and the Sauce that we made earlier, combine them well for a minute.
Add in 1.5 litres Water to make soup. If you like you can put more or less, give a little mix and let it boil for 2 minutes. Taste and adjust the Salt and spices.
If you think the soup is tasty then add in all the boiled Noodles in, boil the noodles only a minute or two, join with some of the chopped spring Onion. Cook the Bok Choy around 30 seconds in the soup and remove.
Turn off the heat and your hot Chicken Noodle Soup is ready. Serve in a bowl with the topping you like and enjoy. I topped with Bok Choy, Chili Oil, Green and red Chilies slices, boiled and fried egg, Spring Onion and season with lime juice, my bowl of noodles was amazing!
P.S.: You can make the soup first then put the noodles directly in your bowl and top with the soup then season and enjoy.