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Asian Inspired Sweet and Sour Soup Noodle Bowl

Asian Inspired-Sweet and Sour Soup Noodle Bowl

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Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Servings: 4
Author: Rebecka Evans

Ingredients

  • 1 cup Saucy Mama's Orange Habanero Wing Sauce
  • 3 large chicken breast
  • 3 medium carrots
  • 1 medium onion
  • 1 cup rough chopped fennel bulb
  • 3 ¼ inch slices fresh ginger
  • 4 smashed garlic cloves
  • 2 serrano chili 1 for garnish
  • 4 cups water plus more to equal 6 cups after broth is finished cooking
  • 1 8 ounce package rice or ramen noodles I prefer rice
  • ½ teaspoon fish sauce found in most local markets
  • ¼ teaspoon chinese five spice
  • 1 teaspoon sesame oil
  • 1 teaspoon toasted sesame seeds
  • 1 bunch fresh cilantro
  • pepper to taste

Vietnamese pickles (optional)

  • 1 10 ounce package shredded carrots
  • 1 cup distilled white vinegar
  • 2 cups warm tap water
  • ½ cup sugar
  • 1 teaspoon salt

Instructions

Step #1

  • Wash and pat chicken dry with paper towel, sprinkle with pepper (fish sauce is very salty, no extra salt is necessary in this step)
  • In a medium saucepan, over medium heat combine water and chicken breast
  • Rough chop carrot, onion, fennel, and slice serrano chili in half lengthwise.
  • Peel and slice ginger
  • Smash garlic cloves, remove dry skin
  • Place all rough chop items in pot with chicken, stir to combine
  • Bring to a boil, reduce heat to medium, and cook covered for 35-40 minutes, stirring occasionally

Step #2

  • Remove chicken breast, and set aside to cool slightly before slicing
  • Using a tong or large spoon, remove and discard cooked vegetables taking care to drain them over the saucepan
  • Strain hot liquid through a fine sieve into a large bowl (a large glass measuring bowl is great for this step)
  • Measure liquid
  • Add enough warm tap water to make 6 cups total liquid, return to saucepan
  • Add 1 cup Saucy Mama's Orange Habanero Wing Sauce, whisk to combine
  • Season broth with fish sauce, and chinese five spice
  • Cook over medium heat for 5 minutes to allow flavors to combine

Meanwhile

  • Cook rice or ramen noodles to manufacturer's instructions, strain and evenly distribute noodles into 4 separate bowls
  • Thinly slice chicken breast and remaining serrano chili

To Serve

  • Pour equal amounts of hot broth over noodles, add equal amount of sliced chicken to each bowl, Garnish each bowl with cilantro, a few drops of sesame oil, serrano chili, a few sprinkles of sesame seeds and serve with vietnamese pickles (optional)

Vietnamese Pickles

  • In a medium bowl combine warm water and vinegar
  • Add sugar and salt, stir until dry ingredients are dissolved
  • Add carrots to bowl, stir to combine
  • Cover and rest in refrigerator 1 hour or overnight.
  • Pickles last up to four weeks in the refrigerator