Asian Chicken Noodle Soup Recipe

Name: Asian Chicken Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces sugar snap peas or snow peas; 4 ounces green tea buckwheat noodles (soba); see Note; 1 tablespoon plus 1 teaspoon Asian sesame oil; 3/4 pound skinless, boneless chicken cutlets, cut into 1/4-inch strips; Salt and freshly ground pepper; 1/2 pound shiitake mushrooms, stems discarded and caps thinly sliced; 6 cups low-sodium chicken broth; 3 tablespoons low-sodium soy sauce; 3 tablespoons oyster sauce; 8 canned water chestnuts, thinly sliced; 2 scallions, thinly sliced

Servings: persons

4 ounces sugar snap peas or snow peas
4 ounces green tea buckwheat noodles (soba); see Note
1 tablespoon plus 1 teaspoon Asian sesame oil
3/4 pound skinless, boneless chicken cutlets, cut into 1/4-inch strips
Salt and freshly ground pepper
1/2 pound shiitake mushrooms, stems discarded and caps thinly sliced
6 cups low-sodium chicken broth
3 tablespoons low-sodium soy sauce
3 tablespoons oyster sauce
8 canned water chestnuts, thinly sliced
2 scallions, thinly sliced

1
Bring a medium saucepan of salted water to a boil.
2
Add the sugar snaps and cook until bright green, about 1 minute.
3
With a slotted spoon, transfer the sugar snaps to a large plate to cool.
4
Add the buckwheat noodles to the saucepan and boil until al dente, about 5 minutes.
5
Drain the noodles in a colander; rinse with cold water and drain again.
6
In a large saucepan, heat 1 tablespoon of the sesame oil.
7
Add the chicken strips, season with salt and pepper and cook over moderately high heat, stirring occasionally, until the chicken is lightly browned and white throughout, about 3 minutes.
8
Transfer to the large plate.
9
Add the remaining 1 teaspoon of sesame oil and the shiitakes to the saucepan and season with salt and pepper.
10
Cover and cook over moderate heat, stirring a few times, until tender, about 5 minutes.
11
Add the chicken broth, soy sauce and oyster sauce and bring to a boil.
12
Add the noodles, chicken, sugar snaps, water chestnuts and scallions and bring to a simmer over moderate heat.
13
Season the soup with salt and pepper and serve.

1001

kcal

Calories

Fat

Carbs

144

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 ounces sugar snap peas or snow peas, 4 ounces green tea buckwheat noodles (soba); see Note, 1 tablespoon plus 1 teaspoon Asian sesame oil, 3/4 pound skinless, boneless chicken cutlets, cut into 1/4-inch strips, and more.

Yes, Asian Chicken Noodle Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asian Chicken Noodle Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions