ABC Asian Style Noodle Soup (Part C of How to use a Whole Chicken)

Welcome to the third installation of ABC How to use a Whole Chicken . This is Part C, Asian Noodle soup. This Asian soup doesn't favor any area of Asia, but it does have Siracha. Yum!! It's perfect comfort on a cold night when you are just too lazy to even call for take out. This recipe is enough for two, but you could cut in half or double easily.


You will need:

• 4 cloves of garlic 
• 8 crimini or baby bella mushrooms, brushed clean with a wet paper towel
• small bunch of green onions-scallions (maybe 5) 
• just under 1/2 a package of Thai or Vietnamese rice noodles medium width (this sounds fancy but you can get these at any Asian food store or now, even your local grocery- they are clear looking and the Vietnamese ones often have the word "pho" on them, 16 oz per package.
• 2 teaspoons Siracha hot sauce (the classic with the roaster on the front)
• 2 teaspoons soy sauce (I like San-J, it's GF) 
• 6 cups chicken stock (hopefully homemade from "Recipe B" 
• 1 tablespoon olive oil 

Wow, those ingredients look so convoluted huh? Trust me, to make is so easy and takes ten minutes!

First, mince your garlic and slice your mushrooms. Cut your scallions right down to the green, they will cook in with the soup. 

Put a medium sized pot on the stove and heat oil on med- low so as not to burn the garlic. Add garlic and let cook down. Add the mushroom and scallion and put on med temp. Add in soy sauce and siracha and stir. Cook these down for about two minutes. 

Add in the broth and put on high. When it comes to a boil, stir in noodles and cook for about five minutes to soften the noodles. Return to med-low temp to let your soup settle. Check the noodles to make sure they are cooked thru. Feel free to add more hot sauce or soy to salt or spice your soup. Grab a bowl and some chop sticks and enjoy the garlicky goodness. 

Bon Appetit. 

xoxo Renee