Then I remembered we had a Korean market in town that sells some generic Asian ingredients with their Korean ingredients that one might need for cooking a generic Asian dish. This store is tiny and the people there are wholly unfriendly. Not my favorite place to go. But, they did have an entire section of noodles. After inspecting them like I knew what I was looking for, I settled on a green package (my favorite color), 3mm width (a favorite number) with package writing in Vietnamese that said Pho…sold.
Turns out my advanced criteria for noodle selection was spot on. These noodles replaced the hole in my heart that cheap ramen noodles left behind. I realize not every town has their very own Asian market. But I do live in a very small college town and if we have one, the odds are ever in your favor. I have gone to 4 of the 6 grocery stores in town and found they all had a noodle comparable to the one I found at the Asian market. Turns out Wal-Mart was the only place that had the crappy selection of Asian noodles.
If you use ramen noodles, use 3 packages of chicken flavor omit the bouillon listed below and use 2 of the 3 included seasoning packets.
To keep this dish gluten free, use tamari, the gluten free soy sauce.
This recipe was featured on DIY Gluten Free Tuesdays Link Party.
Asian Noodle Soup
- 10 cups water
- 6-8 green onions; sliced
- 1/4 + tsp ginger; dried/ground/grated
- 1 tbsp fish sauce
- 1/8 + cup soy sauce/tamari
- 11/2 tbsp garlic chili sauce
- 11/2 tbsp chicken bouillon
- 3 garlic cloves; grated/minced
- 11/2 tbsp cilantro; finely chopped
- 2 carrots; sliced
- 8 oz mushrooms; sliced
- 1 small onion; diced
- 4 cups +/- chicken; cooked/shredded
- 2 cups frozen cooked shrimp; tails removed
- Salt and Pepper to taste
- 1/2 package (7-8 oz) rice stick noodles
In a large soup pot, bring water to boil, add green onions, ginger, soy sauce, fish sauce, chili sauce, bouillon, garlic, and cilantro.
Bring back to a boil.
Add carrots, onions, and mushrooms, bringing it back to a boil, then reduce and simmer.
Taste the broth, adjust seasonings, adding more ginger, fish, soy, or chili sauce as needed for personal taste.
Add noodles, chicken and shrimp, allow to simmer about 10 minutes or until the noodles are cooked.
Garnish with freshly chopped green onions and cilantro.
Plus I love a bit is Sriarcha to top it all off! Enjoy.
Optional add ins: broccoli, peas, water chestnuts, celery, bean sprouts, or any other veggies you enjoy.
Switching out your main protein is also easy to do, use beef broth and über thinly sliced sirloin that you put in the hot boiling broth to cook, the possibilities are endless.
* In the pictures, I plated it with less broth so the ingredients would stand out.