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We hope you got benefit from reading it, now let’s go back to teriyaki chicken noodle soup recipe. To make teriyaki chicken noodle soup you need 24 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to prepare Teriyaki Chicken Noodle Soup:
- Take Broth
- Use 3 inch cinnamon stick
- Take 3 cloves garlic
- Take 0.5 tsp freshly grinded black pepper
- Use 2 tbsp dark soy sauce
- Prepare 2 tbsp brown sugar
- Provide 1 tbsp fish sauce
- Get 2 tbsp hoisin sauce
- Provide x 2 Lee Brand wonton base soup mix
- Provide 1 chicken stock cube
- Get 4 cups water
- Prepare 2 tsp sunflower oil
- You need Teriyaki Chicken
- Provide 500 g chicken sizzlers (quick cook) from Aldi or 3 medium chicken breasts pounded until 2 cm thick
- Prepare 2 tbsp teriyaki sauce
- Use 2 tbsp hoisin sauce
- You need 1/2 tsp sesame seeds
- Get 1 tbsp spring onion, chopped
- Take 1 tsp sesame oil
- You need Noodles & toppings
- Use 2 carrots julienned
- Use 1/2 cup bamboo shoots
- You need 220 g instant noodles or quick cook rice/egg noodles (whatever your preference)
- Get Chopped coriander, mint leaves, Thai chilli flakes, chilli oil, lime wedges
Instructions to make Teriyaki Chicken Noodle Soup:
- To start, add the garlic cloves and black pepper in to a pestle and mortar. Pound until the garlic has been crushed finely and is miced with the black pepper
- In a pot (on a medium heat) add 2 tsp sunflower oil and the pepper/garlic paste. Then add the remaining broth ingredients and stir until the stock cube has dissolved. Put the lid on and simmer for 5 minutes.
- After 5 minutes, stir and put the lid on. It is best to let the broth sit for 6 hours to infuse the flavours, otherwise you can eat it straight away if you are in a hurry.
- In a bowl, add the chicken and marinade ingredients. Mix until the chicken is coated and marinate in the fridge for 30 minutes.
- When it is time to serve, heat the broth (lid on) until it is piping hot.
- While the broth is heating up, add 1 tsp sesame oil to a non-stick pan (medium heat) and cook the chicken for around 15 minutes, turning a few times to ensure it is cooked. Once cooked, transfer to a chopping board and cut in to slices (taking care that you don't burn yourself)
- In another pot, add hot water and cook the noodles as directed on the packet and drain.
- To plate up, add the noodles into a deep bowl, blanch the bamboo shoots in the broth for 30 seconds and add to the bowl alongside julienned carrots.
- Ladle in the broth, top with half the teriyaki chicken slices, lime wedges, coriander leaves, mint leaves, chilli flakes, chilli oil and sesame seeds
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare food safely to assist stop harmful bacteria from spreading and growing. It is possible to take some steps to help protect your own loved ones from the spread of harmful germs.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food.
Before beginning to prepare food After touching raw food such as poultry, meat and veggies After going to the bathroom After touching the bin after touching pets
Do not forget to dry your hands thoroughly too, because wet palms disperse bacteria more easily. Keep worktops clean
Before you start preparing meals, it’s significant worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw meat, poultry, eggs or vegetables you’ll need to wash them thoroughly.
You ought to change dish cloths and tea towels regularly to avoid any bacteria growing on the substance.
Raw foods like meat, fish and vegetables may contain dangerous bacteria which can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat food, like salad, fruit and bread. That is because these kinds of food will not be cooked before you eat them, so any bacteria that get on the meals will not be killed.
To help prevent bacteria from spreading:
Don’t let raw food such as meat, fish or vegetables touch other food Do not prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare raw food, unless they’ve been washed thoroughly
Buy raw meat or fish and store at the bottom shelf of this fridge where they can’t touch or drip onto other foods
Wash, peel or cook vegetables unless these are called’ready-to-eat' on the packaging
Examine the label
It is important to read food labels to be sure everything you’re likely to use has been saved properly (based on some storage instructions) and none of the food is past its’use by' date.
Food that goes away fast usually has storage directions on the tag that say just how long you can keep the food and whether it needs to go in the fridge.
This kind of food frequently has particular packaging to keep it fresh for more. But it is going to go off immediately as soon as you’ve opened it. This is the reason the storage instructions also tell you how long the food will maintain once the packaging has been opened. By way of instance, you may see’eat within two days of launching' on the label. Use by dates
You shouldn’t use any food after the’use by' date even if the food looks and smells nice, since it might contain harmful bacteria. Best before dates
If this date runs out, it doesn’t mean that the food will probably be detrimental, but its own flavour, texture or colour might start to deteriorate.
An exception to that is eggs, that have a best before date of no longer than 28 days after they are laid. After this date that the caliber of the egg will deteriorate if any salmonella germs are present, they could multiply to high levels and may make you ill.
If your plan is to use an egg after its best before date, make sure you only use it in dishes at which it will be completely cooked, so that both white and yolk are strong, like in a cake or as a hard-boiled egg.
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