| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Noodle Soup with Stir-Fry Chicken

2 tablespoons peanut or vegetable oil
2 garlic cloves, finely chopped

2 boneless, skinless chicken breast halves, sliced
2 tablespoons peanut or vegetable oil
1/4 cup chopped dry-roasted peanuts
1/4 cup chopped cooked shrimp
1/4 cup liquid hot pepper sauce
4 tablespoons soy sauce
1/4 cup granulated sugar
1/4 cup lime juice
4 cups chicken broth

8 ounces noodles, cooked according to package directions
2 cups bean sprouts
Chopped fresh cilantro for garnish

1. In a bowl combine chopped garlic cloves and 2 tablespoons oil and allow to marinate for 1 hour.
2. In a large skillet stir-fry sliced chicken in 2 tablespoons oil.
3. In a large kettle combine the cooked chicken, the peanuts, chopped, cooked shrimp, liquid hot pepper sauce, soy sauce, sugar, the garlic oil, and lime juice. Add chicken broth and bring to a boil. Reduce the heat and add the prepared noodles and bean sprouts. Simmer for 10 minutes.
4. Sprinkle individual servings of soup with chopped cilantro.

Makes 8 servings.

||| Save this Recipe on Delicious |||