Smoky Spiced Chicken Noodle Soup

Indulging my love for Asian cuisine, I often find myself reaching for noodles instead of regular pasta in my cooking endeavors. Among my culinary adventures, there’s one recipe that captured my heart from the very beginning: Udon in Buttery Tomato and Soy Broth, originally featured in Bon Appétit Magazine. Once I tasted it, I knew this dish had the potential to become a timeless favorite. However, there was a minor setback – the recipe contained a fair amount of fat, which didn’t align with our kitchen preferences.

Determined to enjoy a healthier version, I set out on a journey of adaptation. Over time, the recipe transformed, while still retaining its essence and delivering an absolutely marvelous taste.

Preparation & Cooking time: 45 minutes

Ingredients

  • 1 1/4lb of Chicken Breasts (Substitute 1 1/4 pounds of Chicken Breasts with tofu for a vegetarian option)
  • 32oz of Chicken broth (can be switched to a Vegetable broth for a vegetarian variant)
  • 14oz of Diced Tomato
  • 2 sleeves of Udon Noodles
  • 1 Red Onion
  • 1 Green Onion
  • 4 tbs of Soy Sauce
  • 3 tsp of Chili Oil
  • 3 tsp of Neolea Smoked Salt
  • 2 tsp of Minced Garlic
  • 2 tsp of Dried Szechuan Peppercorn
  • 1 tsp of Sesame seeds
  • 1 tsp of Chinese 5 spices
  • 1 tsp of Olive Oil (or any kind of vegetal oil)
  • 1 tsp of Chili Flakes
  • 1 tsp of Dried Chili

The recipe

  1. Heat oil in a large wok or pot. Cook the chicken breasts until golden brown on the outside. Remove and set aside.
  2. In the same wok, add the chopped garlic and onion. Cook until fragrant and lightly browned.
  3. Cut the cooked chicken into small cubes and return them to the wok. Cook for an additional 5 minutes.
  4. Add the 5 spices, Neolea Smoked Salt, chili oil, chili flakes, dried chili, and crushed Szechuan peppercorn to the wok. Stir and cook for a few minutes.
  5. Gradually add the diced tomato sauce while stirring. Then pour in the chicken broth and continue stirring.
  6. Allow the preparation to simmer for 15 to 30 minutes, adjusting the liquid as needed.
  7. About 15 minutes before serving, add the star anise to the soup and stir.
  8. Meanwhile, boil water in a separate pot and cook the noodles according to the package instructions.
  9. Serve the cooked noodles in bowls and ladle the hot and spicy chicken soup over them.
  10. Garnish with chopped green onion, a sprinkle of Neolea Smoked Salt, and sesame seeds.
  11. Enjoy the flavorful and spicy chicken noodle soup, infused with the distinctive taste of Neolea Smoked Salt!

Note: Feel free to customize the spice level according to your preference by adjusting the amount of chili flakes and dried chili.

Did you try this recipe? Let us know what you thought!

Leave a comment