Asian Chicken Noodle Soup

It’s been an Asian kind of day. Nagomi Sushi’s Bento Box for a work lunch outing. I love lots of different tastes on one plate. Everything was great! Nagomi was empty when we arrived at 11:45 and nearly full by the time we left an hour later; service was prompt and accurate. Good food and good value.

Still not sure what the yellow half-moons were. Beets maybe? I ate ‘em and they tasted good. ::shrugs::

For dinner I made Asian Chicken Noodle Soup, using a recipe from Taste of Home.

I began with veggie goodness paired with a favorite cooking ingredient of mine: toasted sesame oil.

Next I added chicken broth, teriyaki sauce, and Sriracha. The recipe calls for 1/4 cup of “chili garlic sauce.” Is that Sriracha!? I don’t know. In any case, four tablespoons of Sriracha is approximately equal to one shitton, so I instead added one modest tablespoon, which still seemed like a lot, and added a decent amount of heat and flavor.

Flavorful Asian-inspired ingredients. I substituted sliced white button mushrooms for shiitakes, since my grocery store did not have any shiitakes in stock.

One of Rachael Ray’s favorite ingredients: celery leaves!

Mr. Basil III is still a short little guy, so I bought some basil for this soup.

..And the Asian spin on noodles: wonton wrappers cut into strips.

These were oddly fun to slice. Hey, a girl’s gotta get her kicks somewhere.

Loved it! One-pot dinners are a good thing. The huz rated this Asian Chicken Noodle Soup and 8.5 out of 10, and I tend to agree with his rating.

Next time I might cut back on the teriyaki sauce. My other recommendation is to add the wonton strips in batches to avoid clumping. Clumping is pretty much inevitable though, and it’s not a bad thing.