← All recipes

🍝 Quick Japanese Chicken Noodle Soup

412 kcal · 30 min · 4 servings

Ingredients

• 300 g chicken breast fillet (2 chicken breast fillets)
• 2 tbsp teriyaki sauce
• 1 tbsp rice wine
• 200 g fresh udon noodles (or 100 g dried)
• 2 tsp sesame oil
• 3 spring onions
• 125 g bean sprouts
• 1 tsp rapeseed oil
• 600 ml poultry broth
• 4 sprigs coriander
• some soy sauce (to taste)

Instructions

1. 1. Rinse the chicken breast fillet under running water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Place the chicken in a bowl.
4. 4. Pour the teriyaki sauce and rice wine over it.
5. 5. Turn the meat so it is completely covered with the marinade.
6. 6. Cover the bowl with cling film.
7. 7. Place the meat in the refrigerator for at least 1 hour.
8. 8. Cook the noodles according to the instructions on the package.
9. 9. Drain the noodles in a colander.
10. 10. Rinse the noodles briefly with cold water.
11. 11. Mix the noodles with the sesame oil.
12. 12. Set the noodles aside.
13. 13. Remove the dry ends of the spring onions.
14. 14. Wash the spring onions.
15. 15. Slice the spring onions into thin rings.
16. 16. Place the bean sprouts in a colander.
17. 17. Rinse the sprouts with cold water.
18. 18. Let the sprouts drain well.
19. 19. Heat the rapeseed oil in a heavy pan.
20. 20. Fry the chicken for 4 to 5 minutes on each side.
21. 21. Bring the broth to a boil in a pot.
22. 22. Add the bean sprouts to the boiling broth.
23. 23. Add the spring onion rings to the broth.
24. 24. Slice the fried chicken into thin slices.
25. 25. Wash the coriander.
26. 26. Shake the coriander dry.
27. 27. Pluck the coriander leaves from the stems.
28. 28. Divide the noodles between two soup bowls.
29. 29. Place the chicken slices on top of the noodles.
30. 30. Pour the boiling broth carefully into the bowls.
31. 31. Sprinkle the coriander leaves over the soup.
32. 32. Optionally serve soy sauce separately.

Nutrition per serving

• kcal: 412
• Protein: 46 g · Fett/Fat: 5 g · Carbs: 41 g