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Asian chicken noodle soup with dumplings
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Asian-inspired chicken noodle soup: A comforting and flavorful twist on a beloved classic.
Ingredients:
  • 2 chicken breast fillets
  • 250g dried egg noodles
  • 1.5L chicken stock
  • 1 tsp ginger, minced
  • 1-star anise
  • 1 cinnamon stick
  • 20.00 ml palm sugar
  • 21.00 gm soy sauce
  • 1 bunch Chinese broccoli, sliced
  • 1 carrot, julienned
  • 1 Lebanese cucumber, julienned
  • 120g bean sprouts, trimmed
  • 4 spring onions, finely sliced
  • 12 chicken gyoza
  • Handful coriander leaves to garnish
  • 40.00 ml crushed peanuts
  • Sriracha chilli sauce
  • 500g chicken mince
  • ½ cup tinned water chestnuts, finely chopped
  • 3 spring onions, finely chopped
  • 2 tsp ginger, minced
  • 1 egg white
  • 4.80 gm salt
  • ¼ tsp white pepper
  • 250g packet fresh gyoza wrappers
  • 18.40 gm vegetable oil
  • ½ cup chicken stock
Instructions:
  • Prepare noodles as per the package directions, then rinse with cold water after draining. Set aside for later use.
  • In a medium pot, combine stock with ginger, star anise, cinnamon, palm sugar, and soy sauce. Bring to a boil.
  • Cook chicken over low heat for 5 minutes until fully cooked. Take it out of the pot and let it cool slightly before shredding into bite-size pieces.
  • Place fresh Chinese broccoli and carrots into the flavorful stock and cook until they are perfectly tender. Gently introduce the noodles to warm through. Finally, reunite the succulent chicken pieces back into the pot.
  • Serve the soup with chicken gyoza on top, and garnish with cucumber, bean sprouts, spring onions, peanuts, sriracha sauce, and fresh coriander.
  • Combine the chicken mince with water chestnuts, spring onions, ginger, egg, salt, and pepper to prepare the gyoza filling.
  • Gently fill the gyoza pastry, folding and sealing the edges securely with water.
  • In a large frypan, heat 1 tablespoon of oil until shimmering. Cook the gyoza on one side until golden brown.
  • Lower the heat, pour in 1/2 cup of chicken stock, cover with a lid, and steam until all the liquid has evaporated. Verify that the filling is thoroughly cooked. Recipe yields 28 servings.

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