20 minutes sesame chicken noodle soup 🍜

Ingredients

• 2 pieces Chicken Thighs (boneless, skinless)
• 2 tablespoons Soy Sauce (low‑sodium preferred)
• 0.5 teaspoons Salt (fine sea salt)
• 0.25 teaspoons Black Pepper (freshly ground)
• 0.25 teaspoons White Pepper (optional)
• 1 tablespoon Sesame Oil (toasted sesame oil)
• 1 tablespoon Fresh Ginger (peeled and minced)
• 2 stalks Green Onion (white parts only, sliced)
• 4 cups Chicken Stock (low‑sodium)
• 200 grams Egg Noodles (dry, broken into bite‑size pieces)
• 1 cup Mixed Vegetables (e.g., sliced carrots, bok choy, peas)

Instructions

1. Season Chicken

   Pat chicken thighs dry, then coat evenly with soy sauce, salt, black pepper, and white pepper.

   Time: PT2M

2. Sear Chicken

   Heat sesame oil in a skillet over medium‑high heat. Add the seasoned chicken and cook 3 minutes on each side until golden brown.

   Time: PT6M

   Temperature: medium-high

3. Set Aside Chicken

   Transfer the seared chicken to a plate and keep warm while you build the soup.

   Time: PT1M

4. Sauté Ginger and Green Onion

   In the same pot, add the minced ginger and the white parts of the green onion. Sauté 2–3 minutes until fragrant.

   Time: PT3M

   Temperature: medium

5. Add Stock and Simmer

   Pour the chicken stock into the pot, increase heat, and bring to a gentle simmer.

   Time: PT2M

   Temperature: medium

6. Combine Noodles, Chicken, and Veg

   Add the egg noodles, the seared chicken, and mixed vegetables. Cover and cook 5 minutes, stirring once halfway, until noodles are tender and veg are bright.

   Time: PT5M

   Temperature: medium

7. Finish and Serve

   Adjust seasoning if needed, ladle soup into bowls, and garnish with extra sliced green onion if desired.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

45g

Fat

10g

Fiber

3g