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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Ingredients:
4 piece(s) chicken breasts boneless, skinless |
Directions:
1. chicken breasts, boneless/skinless (approx. 2 lbs) cut into cubes
2. TB crystallized ginger, minced
3. TB veg. oil
4. medium onion, minced
5. tsp. minced garlic (I say more)
6. tsp. Cayenne pepper
7. cups water (or broth)
8. salt to taste
9. -2 tsp. soy sauce
10. -2 tsp. hot sauce
11. /4 lb. extra wide egg noodles
12. Saute the chicken cubes in the oil. Add the onion, let these both brown a little. Add the garlic and ginger and Cayenne pepper. Stir constantly for a few minutes and then add water/broth. Let it come to a slow boil and then simmer 20 min. Cook noodles separately. Cook for a minute or so less - make them underdone, then drain. Add noodles to the soup and let stand for 5 min. Add the soy and hot sauce at the end. Save noodles separately and don't put in soup until you are serving so they won't overcook.
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