A soul-warming Tibetan noodle soup from the Himalayas, brimming with tender chicken, hearty noodles, and fresh vegetables. This one-pot meal is fragrant with ginger, garlic, and a hint of spice, perfect for a chilly day.
Prep20 min
Cook25 min
Servings4
Serving size: 1 serving
469cal
35gprotein
49gcarbs
14g
Ingredients
300 g boneless chicken breast (cut into small bite-sized pieces)
This indo_chinese dish is perfect for lunch or dinner. With 468.51 calories and 34.92g of protein per serving, it's a low-calorie option for your meal plan.
fat
1 medium carrot (julienned)
1 cup cabbage (shredded)
1 medium bell pepper (any color, thinly sliced)
0.25 cup spring onions (chopped, whites and greens separated)
2 tbsp soy sauce (low sodium recommended)
1 tbsp rice vinegar
1 tsp red chili sauce (adjust to taste)
0.25 tsp turmeric powder
0.5 tsp black pepper (freshly ground)
1 tsp salt (adjust to taste)
2 tbsp coriander leaves (chopped, for garnish)
1 pcs lime (cut into wedges, for serving)
Instructions
1
Cook the Noodles
Bring a large pot of salted water to a boil. Cook the noodles according to package directions until they are al dente, typically for 5-7 minutes.
Drain the noodles and immediately rinse them under cold running water to stop the cooking process and remove excess starch.
Toss the noodles with 1 tsp of sesame oil to prevent them from sticking together. Set aside.
2
Sauté Aromatics and Chicken
Heat 2 tbsp of vegetable oil in a large pot or Dutch oven over medium-high heat.
Add the chicken pieces and cook for 3-4 minutes, stirring occasionally, until lightly browned on all sides. Remove the chicken from the pot and set it aside.
In the same pot, add the minced ginger, garlic, green chilies, and the white parts of the spring onions. Sauté for about 1 minute until fragrant.
3
Cook the Vegetables
Add the sliced onion to the pot and cook for 2-3 minutes until it softens and becomes translucent.
Add the julienned carrots, sliced bell pepper, and shredded cabbage. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
4
Simmer the Broth
Pour in the chicken broth and bring it to a rolling boil.
Stir in the soy sauce, rice vinegar, red chili sauce, turmeric powder, salt, and black pepper.
Return the cooked chicken to the pot. Reduce the heat to low, cover, and let the soup simmer for 5-7 minutes to allow the flavors to meld.
5
Assemble and Serve
Divide the cooked noodles evenly among four serving bowls.
Ladle the hot soup, ensuring each bowl gets a good amount of chicken and vegetables.
Garnish generously with chopped coriander leaves and the green parts of the spring onions.
Serve immediately with lime wedges on the side for squeezing over the soup.