Calling for all the soup lovers out there…! I have something special for you today! Lemme first ask you a simple question, Are you just a lover of soup, or noodles, or even Both? If both, then you are on my team and definitely going to enjoy my dish of the day.

I’ve never had a winter pass by without giving me a cold, and I just hate myself being on that stage. During those days when I was sick and in no mood to cook, readymade soup packets were my lifesavers; they are appetizing, revitalizing, and soothes your throat and nose from all those irritations. Instant ramen noodles are one of my favorite suppers on lazy night. But at times the seasonings in them get way too hot for my husband, and that’s when I decided to start making my own noodle soups.

Homemade Asian style soup bowls are so easy to make than you would imagine, and they are perfect for cold weathers. Have a bowl of hot soup, and then curl under a blanket watching Netflix… life feels so peaceful!!!

You don’t need a long list of vegetables or proteins to make this recipe. Throw in some veggies (even frozen ones will work) and broth to a soup pot along with noodles and boil it, your soup is ready. All that in under 30 minutes! This soup tastes great with any type of greens, so if you’re unable to find bok choy, you can use spinach or any greens of your choice!

Enjoy, Happy Cooking…!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate us if you love it!

Print

Chicken Ramen Noodle Soup

Fuel Yourselves with this Cozy n Easy Chicken Ramen Noodle Soup! With Mushrooms, Carrots, Bok Choy, Green Onions and Soft Runny Eggs... The Perfect Comfort Bowl…!!

Course Soup

Cuisine Chinese

Keyword chicken ramen soup, noodles,, soup

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Akhila

Ingredients

• 2 boneless skinless chicken breasts (cooked and sliced)
• Any neutral oil / sesame oil (as required)
• 4 garlic cloves (minced)
• 1 tbsp freshly grated ginger
• 1 tsp chilly garlic sauce
• 2 tbsp low sodium soya sauce
• 4½ cup chicken or vegetable broth
• ½ cup sliced carrots
• ½ cup shiitake mushroom
• 3 bok choy (trim off the stem ends, sliced)
• ½ cup green onion (chopped)
• 2 large eggs
• 2 packs of instant ramen noodles (seasonings discarded)
• Salt (as required)

Instructions

• For soft boiled eggs: Fill a pot with water (just enough to cover the eggs), pinch of salt and bring to boil. Once it starts to boil, lower the heat and gently add eggs one at a time. Allow the eggs to cook for 6 minutes for a perfect runny yolk or 9-10 minutes for a hard-boiled egg.
• Fill a large bowl with ice water, transfer the eggs to the ice water to stop the cooking process. Once it is cooled, peel them and slice into half.
• For the soup: Heat a little oil in a large heavy bottomed pan, add ginger and garlic. Sauté until fragrant.
• Add mushrooms, saute for one minute.
• Add soya sauce, chili garlic sauce, broth and bring to boil on high heat. Once it starts boiling, lower the heat and add chicken, allow it to simmer for 5 minutes uncovered. Add the dried instant ramen noodles along with shredded carrots, bok choy and half of the green onions.
• Allow it to boil for 2-5 minutes or until the noodles are soft. Check for the seasonings.
• Ladle soup equally into bowls, top with soft boiled eggs and remaining green onions. Serve immediately.

The post Chicken Ramen Noodle Soup appeared first on Pepper Delight.

This Chicken Lo Mein Recipe – Easy, Satisfying, Delicious, and Comforting…!

So, let’s talk about comfort food today…We all have our own Comfort Food Haven! It usually consists of dishes from our native cuisine and may extend to a few from other cuisines too. They become an integral part of our life; be it a day when you are not in a good mood / unwell, or while away and miss your home n family, or even just lazy on a weekend and longing to cook a quick meal. Apart from Indian dishes I do have my collection of comfort foods, especially the ones which I can cook in 30 minutes or less on my lazy days. And among those, Asian recipes take the top spot! In India, we are so familiar with Asian recipes like stir fry noodles, fried rice, momos, & manchurian recipes, although the preparations differ mainly from a spice stand point with lots of pepper, vinegar and some soya sauce added, to make the Indianized versions of them complete. And if you didn’t know, in India these dishes are a major attraction at road side eateries too.

I am a big fan of Stir fry noodle recipes; be it Indianized, Lo Mein or Pad Thai, I just love it! This Chicken Lo Mien recipe is one of my favorites which I keep on repeating often. I can confidently say that this is the easiest foolproof recipe of Chicken Lo Mein, and all it takes is just 30 minutes to cook.  The sauce in this recipe is a Star, and you should now seriously consider skipping the Chinese takeouts and make your own Chicken Lo Mein at home with this simple homemade sauce. It is flavorful, light, slightly sweet, and the best part of all – like any Asian recipe, you can modify it with your choice of veggies and protein. (Check Notes)

Pro tip: Start preparing your noodles in a pot parallelly while you cook chicken and veggies in a wok/pan. While everything is cooking, prepare the sauce too in a separate bowl. That’s a Superman’s work, I know, but this can save you time as everything comes together easily and all you need do in the end is it to toss all four (chicken, veggies, noodles, sauce) and Enjoy…!!

Cheers, Happy Cooking…!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate us if you love it!

Print

Chicken Lo Mein

Stir Fried Chicken Lo Mein Noodles with Veggies tossed in a simple Homemade Sauce… So Easy and Yummilicious, better than your Chinese takeout…!!

Course Main Course

Cuisine Chinese

Keyword chicken lo mein

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 3

Author Akhila

Ingredients

For the sauce

• 2 tbsp oyster sauce
• 3 tbsp low sodium soya sauce
• 1 tbsp brown sugar
• Pinch of red chili flakes

For the Chicken Lo Mein

• 1 boneless skinless chicken breast (cut into thin strips)
• 8 oz. Egg noodles / Chinese Lo Mein noodles / Udon / Spaghetti
• 2 garlic (minced)
• ½ inch sized ginger (minced)
• 1 red bell pepper (sliced)
• 1 carrot (sliced into sticks)
• 1 cup broccoli florets
• Spring onions (finely chopped)
• Sesame seeds (garnish)
• Sesame oi/vegetable oil (as required)
• Salt and pepper (as required)

Instructions

• Cook the noodles according to package directions. Drain the noodles and toss in some oil to prevent sticking. Keep aside.
• Prepare the sauce by whisking the ingredients listed for the sauce in a small bowl and set aside for later use.
• Heat some oil in a pan / wok on medium heat and add chicken strips. Season with salt and pepper. Cook the chicken for 3-4 minutes until it is cooked well on both sides and no longer pink inside. Remove from the pan and keep aside.
• In the same pan add oil (if necessary), sauté ginger and garlic until fragrant, followed by adding sliced veggies, and season with salt n pepper. Cook for 2 minutes or until the veggies are soft.
• Transfer the cooked noodles and chicken, to the pan with veggies. Pour the prepared sauce, toss for 2 minutes to mix everything together.
• Garnish with chopped spring onions and sesame seeds.
• Serve hot immediately.

Notes

1. Choice of Ingredients:
   • Veggies: Bell Pepper, Broccoli, Carrots, Beans, Bean sprouts, Mushroom, Cabbage, Zucchini, Bok Choy, Snow Peas.
   • Protein: Chicken, Beef, Shrimp, Egg, Tofu, Paneer

The post Chicken Lo Mein appeared first on Pepper Delight.

Sometimes I feel totally lazy, just wouldn’t want to open the kitchen… and if it’s one of those days when your hubby takes you for a drive and a night out, aww that’s special!! We love going for drives without any planned destination, silently in the dark with only light music playing in the car, till hunger strikes, and then a lookout for a good restaurant, a scrumptious dinner… ohhh what a night !!!

One such night took us to a Thai restaurant; it had been a while since we tried Asian food. But I must say, it was delicious! Pad thai, Panang curry, basil fried rice – some of our favourites… and that night I decided it was time for a new post with something Asian.

Tadaaa, here you go… my bowl of rice noodles with chicken n veggies.

When preparing this recipe, make sure you do not overcook the rice noodles as it can quickly turn sticky and clumpy. I suggest you cook the noodles after the preparation of chicken and mix it immediately with the saute as the sauces keep it separate and loose.

This recipe is easy, simple and a Yummilicious dinner bowl for a good nite…

Prep time: 30 – 40 mins
Serves: 2 – 3 servings

INGREDIENTS

• 7oz rice noodles (200 gm)
• 1 large chicken breast
• 2 tbsp corn flour
• ½ cup yellow onions (sliced)
• 1 tbsp ginger (finely chopped)
• 1 tbsp garlic (finely chopped)
• 2 green chilies (sliced )
• ½ cup broccoli
• ½ cup carrot(sliced lengthwise)
• 4 tbsp soya sauce
• spring onions (chopped)
• oil (as required)
• pepper (as required)
• salt (as required)

INSTRUCTIONS

Preparation of chicken and broccoli

1. Clean and slice chicken into thin strips.
2. Mix chicken with salt, pepper and corn flour. Fry until golden brown. Place the chicken in paper towels to remove excess oil.
3. In the same pan, saute sliced onions, green chilies, grated ginger and garlic, broccoli and carrots with a little salt and pepper. Saute until the vegetables are cooked and translucent.
4. Add the fried chicken pieces and mix well with the vegetables.
5. Add soya sauce, toss and saute until properly mixed and coated. If you want it to be saucier, add more soya sauce as needed.

Preparation of rice noodles

1. Cook either according to package directions.

OR

2. Soak rice noodles in cold water for 10 – 15 minutes. In the meantime, bring 2 cups of water to boil. Transfer noodles to boiling water and cook for 2 minutes. Drain quickly.

Mix immediately cooked noodles with chicken and toss well. This will help to prevent noodles from sticky. Garnish with spring onions.

Serve hot.

The post Rice Noodles with Chicken & Veggies appeared first on Pepper Delight.