Asian Chicken Soup with Nyumen Noodles Recipe
  • 2 boneless, skinless chicken thighs, torn or cut into bite sized pieces
  • 1 red bell pepper, sliced into 2? long strips
  • 1 red onion, cut into 2? long strips (halved, quartered and then chopped into half moons)
  • 10 oz. button mushrooms, sliced
  • 1/8 cup soy sauce
  • 1/8 cup roasted garlic rice vinegar
  • 1 tbsp crushed chili flakes
  • 1 can chicken stock + 1 can water
  • 2 tbsp peanut or vegetable oil
  • 1 bunch somen noodles
  • salt and pepper to taste
  1. Bring 3 quarts water just to a boil in a large pot. Add noodles and return to a boil.
  2. Add 1 cup cold water, return to a boil.
  3. Add 1 cup cold water, return to a boil.
  4. Add 1 cup cold water, return to a boil.
  5. Cook until desired doneness, remove immediately and rinse under cold running water until rinse water runs clear.
  6. Noodles may be served cold, or used as an addition to a soup.
  1. Place chicken pieces in a bowl with soy sauce, vinegar, pepper and red chili flakes. Set aside while prepping all other vegetables. (May be made up to an hour in advance.)
  2. Heat a large skillet over medium high heat until extremely hot. Add oil, let stand until oil shimmers, but does not smoke.
  3. Add chicken and marinade, stirring constantly until chicken pieces are well browned. Add mushrooms, stirring constantly until caramelized and reduced in size by 1/2.
  4. Add onions, peppers and a good pinch of salt. Cook, stirring frequently until onions are nearly translucent and crisp-tender. Add chicken stock, stirring vigorously and scraping the bottom of the skillet until all browned bits have been absorbed by liquid.
  5. Add water, stir to combine and bring to a simmer.
  6. Add noodles to a large serving bowl, pour soup mixture over noodles and stir.
  7. Serve immediately.
Recipe by Uncle Jerry's Kitchen at