Oriental Chicken Noodle Soup

Oriental Chicken Noodle Soup

A cross between the Chinese mami and the Vietnamese chicken and vegetable noodle soup, this very oriental dish is cooked with flat rice noodles in chicken broth and topped with chunks of chicken breast meat, carrots and leeks.

If you’re in a real hurry, you may use canned broth or even bouillon cubes. Note, however, that most bouillon cubes contain a lot of monosodium glutamate (MSG).

Locally known as [i]vetsin[/i], MSG is a chemical compound used to heighten flavor. While the debate over alleged health risks attached to its use still rages, I must admit that it does something to the flavor of any food. Personally, I don’t use it. I find that it takes away the natural flavor of food. I prefer my chicken to taste like chicken and my fish to taste like fish.

If you’re not a fan of MSG either, better stick to canned broth. Just read the label as to whether or not it contains MSG.

Ingredients :

1 chicken breast
1/2 head of garlic
1/2 onion
3 peppercorns
1 bay leaf
125 g. of dried flat rice noodles
3 c. of chicken broth
1 small carrot
a bunch of leeks
1 tsp. of garlic, minced
2 tbsp. of margarine
salt
pepper
a pinch of onion powder
a pinch of garlic powder
a pinch of dried oregano

Cooking procedure :

Debone the chicken breast. Reserve the bone. Cut the meat into bite-sized pieces and season with salt, pepper, onion powder, garlic powder and oregano.

Cut off the dark green portion of the leeks. Dice the white and light green portion. Slice the carrot thinly.

Place the chicken breast bone in a saucepan. Cover with water. Add the dark green leek stalks, 1/2 head of garlic, 1/2 onion, peppercorns, bay leaf and 1 tsp. of salt. Simmer for 30 minutes. Strain.

Melt the margarine in a skillet. Over high-heat, pan-fry the chicken breast meat until the edges start to brown. Add the carrot slices and diced leeks. Stir for about a minute. Pour in 1/4 c. of chicken broth, cover and simmer for 10 minutes.

Bring the strained chicken broth to a boil. Add the rice noodles and cook until tender. Transfer the noodles and broth to a large bowl. Top with the chicken breast meat and vegetables. Serve hot.

June 18, 2003  Print This Post   
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    [...] For over two years (or is it three?), when we crave for lo mein or noodle soup (with pork, chicken or beef), I cook the real thing with real meat, fresh vegetables and home-made broth. Like I did [...]

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