Ingredients with Measurements:
- 1 lb. boneless, skinless chicken breasts, cut into thin strips
- 1 tbsp. vegetable oil
- 1 tbsp. minced garlic
- 1 tbsp. minced ginger
- 4 cups chicken broth
- 1 cup water
- 1 package (8 oz.) dried tāng fěn noodles
- 1 cup sliced shiitake mushrooms
- 2 cups baby spinach leaves
- 2 tbsp. soy sauce
- 1 tsp. sesame oil
- Salt and pepper to taste
- Sliced scallions and cilantro for garnish
Special equipment needed:
- Large pot
- Strainer
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat. Add the chicken strips and cook until browned, about 5 minutes.
2. Add the minced garlic and ginger to the pot and cook for another minute.
3. Pour in the chicken broth and water and bring to a boil.
4. Add the dried tāng fěn noodles and sliced shiitake mushrooms to the pot. Cook for 5-7 minutes, or until the noodles are tender.
5. Stir in the baby spinach leaves, soy sauce, and sesame oil. Season with salt and pepper to taste.
6. Serve hot, garnished with sliced scallions and cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat: 7g
Carbohydrates: 35g
Protein: 25g
Sodium: 1200mg
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp.
- Shiitake mushrooms can be substituted with any other type of mushroom.
- Baby spinach leaves can be substituted with bok choy or kale.
Variations:
- Add sliced carrots or bell peppers for extra color and nutrition.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add a splash of rice vinegar or lime juice for a tangy flavor.
Tips and tricks:
- To prevent the noodles from sticking together, rinse them with cold water after cooking and drain well.
- For a spicier version, add a pinch of red pepper flakes or a sliced chili pepper.
- Make sure to slice the chicken into thin strips to ensure even cooking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls and garnish with sliced scallions and cilantro.
Garnishes:
Sliced scallions and cilantro
Pairings:
Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
Stir-fried vegetables
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the noodles are too soft, reduce the cooking time.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Tāng Fěn is a traditional Chinese noodle soup that originated in the Sichuan province.
Flavor profiles:
Savory, umami, slightly sweet
Serving suggestions:
Serve hot as a main dish.
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Region: Chinese