Pin Rice Chicken Noodle Soup
Original spicy chicken noodle comfort food - got the flu? Eat this.
Servings 4
Ingredients
- 1 quart chicken stock
- 1/4 cup soy sauce
- 1 tablespoon brown sugar
- Sriracha sauce
- 2 tablespoons fresh lime juice
- 1 - inch piece fresh ginger peeled and cut in 8 slices
- 3/4 pound boneless chicken breasts cut in thin 3-inch-long strips
- 3 tablespoons cornstarch
- 1 cup sliced shiitake mushrooms or white button mushrooms
- 1/2 cup sliced grape tomatoes
- 1 teaspoon lime zest
- 2 tablespoons chopped fresh cilantro
- 1 pound pin rice noodles
Instructions
- Combine broth, soy sauce, sugar, Sriracha sauce, lime juice, and ginger and bring to a rolling simmer (190*F) for 15 minutes.
- Toss chicken with cornstarch until completely coated.
- Add chicken and shiitakes to broth and simmer for 15 minutes - Do not boil.
- In a separate pot, cook pin rice noodles according to package instructions. Reserve.
- Remove soup from the heat and stir in tomatoes.
- Pour soup over Pin Rice noodles.
- Let soup stand 2 to 3 minutes before serving.
- Top with cilantro, fresh lime wedges, and a drizzle of Sriracha sauce
Notes
Silver noodle or pin rice noodle (as it is sometimes called) is a short white transparent noodle made from rice flour. They are about 5cm long in length and 5mm in diameter.
You can distinguish these noodles by their tapered ends, which have earned them the nickname rat tail noodles in Singapore and Malaysia. Other names for them include loh see fun in Cantonese, bee tai bak in Fujianese and silver pin noodle in Hong Kong and Taiwan. Vendors of all kinds sell these noodles throughout markets in China, Hong Kong, Singapore, Malaysia, Taiwan and Indonesia.