Easy Recipes

Chicken Noodle Soup

The classic comfort soup made fresh in your wok.

Yield: Serves 4.

6 ounces dried rice noodles or Chinese egg noodles
1 tablespoon cooking oil
1/2 pound boneless, skinless chicken, thinly sliced
1 rib celery, julienned
1/4 red bell pepper, julienned
1/4 green bell pepper, julienned
1/3 cup cooked ham, julienned
3 cups chicken broth
2 tablespoons oyster-flavored sauce
1 tablespoon soy sauce
1 teaspoon sesame oil

Bring 4 cups water to a boil in electric wok or pot. Add noodles and cook until tender to the bite; about 2 to 3 minutes. Drain, rinse with cold water, and drain again. Set electric wok to 475 degrees F; heat for 2 minutes. Add cooking oil, chicken, celery, bell peppers and ham; stir-fry for 2 minutes. Add broth, oyster-flavored sauce, soy sauce and sesame oil. Reduce heat to 325 degrees F; simmer for 3 minutes. To serve, divide noodles among 4 soup bowls. Ladle soup over noodles.