Heat the stock in a pot with the onion, garlic, ginger, soy sauce, fish sauce and salt and bring to a boil.
StovePot
2
Cook 10 minutes, until the stock takes on the flavor of the onion, garlic and ginger.
Stove
3
Add the chicken to the stock. Turn down the heat and simmer 15 minutes, until the chicken is cooked. Remove the chicken and shred it.
⚙ SimmeringStoveKnifeCutting board
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
4
Sharpen the stock with the lemon juice and balance with salt to taste.
5
Cook the noodles in plenty of boiling salted water (4¼ cups of water and a heaping teaspoon of salt for every 4 oz of pasta), following the package directions (taste about 2 minutes early), until al dente.
⚙ Cooking in salted waterStovePot
💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
6
Drain.
Colander
7
Divide the noodles among the bowls and pour the boiling soup over them.
Ladle
8
Arrange the chicken on top.
9
Sprinkle the cilantro and mint on top.
10
Drizzle the sesame oil on top and serve immediately.
368calories
31 gprotein
41 gcarbs
7 gfat
● protein 36%● carbs 47%● fat 18%
Per serving (594 g), of 4 servings
To assemble ·
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⚖ About the ingredients
Pasta: measured in pieces: one ≈ 20 g · 371 kcal per 100 g · More about Pasta →
Water: measured by volume (ml) in this recipe · 0 kcal per 100 g · More about Water →
Onion: measured in pieces: one ≈ 117 g · 40 kcal per 100 g · More about Onion →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Fresh ginger: measured in tbsp in this recipe: 1 tbsp = 15 g · 80 kcal per 100 g · More about Fresh ginger →
Soy sauce: measured in tbsp in this recipe: 1 tbsp = 18 g · 53 kcal per 100 g · More about Soy sauce →
Fish sauce: measured in tbsp in this recipe: 1 tbsp = 18 g · 35 kcal per 100 g · More about Fish sauce →
Sesame oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Sesame oil →
🔧 Tools needed (6) · 🍳 One cooking vessel
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
Ladle· Also works: Measuring cup (Cup) · Spoon / teaspoon (regular) (Slow)
By the steps, as the recipe is built now: another version or addition can change the list.
