Here’s a simple recipe for “Vegetable and Chicken Soupy Noodles“:

Ingredients:

– 200g boneless chicken, thinly sliced
– 150g dried egg noodles
– 1 small onion, thinly sliced
– 1 carrot, julienned
– 1 bell pepper, thinly sliced
– 1 cup broccoli florets
– 2 cloves garlic, minced
– 1-inch piece of ginger, grated
– 4 cups chicken broth
– 2 tablespoons soy sauce
– 1 tablespoon sesame oil
– 1 tablespoon vegetable oil
– Salt and pepper to taste
– Green onions and cilantro for garnish (optional)

Instructions:

1. Prepare the Noodles:
– Cook the dried egg noodles according to the package instructions. Drain and set aside.

2. Cook the Chicken:
– Heat the vegetable oil in a large pot over medium heat. Add the sliced chicken and cook until no longer pink. Remove the chicken from the pot and set aside.

3. Saute Vegetables:
– In the same pot, add a bit more oil if needed. Add the minced garlic and grated ginger. Cook for about 30 seconds until fragrant.
– Add the sliced onion, julienned carrot, bell pepper, and broccoli. Stir-fry for about 3-4 minutes until the vegetables are slightly tender but still crisp.

4. Add Broth and Seasoning:
– Pour in the chicken broth and bring it to a simmer. Add soy sauce, sesame oil, salt, and pepper to taste. Let it simmer for about 5-7 minutes to infuse the flavors.

5. Combine Chicken and Noodles:
– Add the cooked chicken back into the pot along with the cooked noodles. Allow them to warm through for about 2 minutes.

6. Adjust Seasoning and Serve:
– Taste the soup and adjust the seasoning if needed with more soy sauce, salt, or pepper.

7. Garnish and Serve:
– Ladle the soupy noodles into bowls. Optionally, garnish with chopped green onions and cilantro for freshness and color.

8. Serve Hot:
– Serve the Vegetable and Chicken Soupy Noodles piping hot.

Enjoy your delicious and comforting soupy noodle dish!