Ingredients
- 4 oz somen noodles (about 2 servings)
- 1 large chicken breast, pre-cooked and sliced or shredded
- 1 medium Fresno chili pepper, sliced
- 2 scallions (white and green parts separated)
- ¼ cup cilantro leaves (for garnish)
- Asian Soup Broth:
- 3 cups chicken stock
- ½ cup water
- 2 tablespoons avocado oil
- 3 garlic cloves, smashed (keep whole)
- ½ inch fresh ginger, smashed (keep whole)
- ½ teaspoon fish sauce (or substitute with soy sauce)
- ½ teaspoon sesame oil
- 1½ teaspoons hot chili oil (optional, for spice)
- Salt, to taste
Instructions
- Boil the somen noodles according to package directions. Drain and divide them into two serving bowls.
- In a medium pot, heat avocado oil over medium-high heat. Add smashed garlic, ginger, and the white parts of the scallions. Sauté until the garlic turns golden brown.
- Pour in the chicken stock, water, and fish sauce. Bring to a boil.
- Once boiling, add the pre-cooked chicken. Turn off the heat.
- Remove garlic, ginger, and scallions from the broth. Taste and adjust salt if needed.
- Ladle hot broth over noodles in the serving bowls. Top with chicken slices.
- Drizzle with sesame oil and hot chili oil. Garnish with Fresno chili slices, cilantro leaves, and green parts of the scallions.
- Serve immediately.
Notes
- Swap somen noodles with rice noodles or udon if preferred.
- For extra richness, add a soft-boiled egg on top.
- This recipe is great for using up leftover rotisserie chicken.
- Adjust the spice level by adding more or less chili oil.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 412
- Sugar: 2g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 65mg
