Soupy Chicken Noodles | Chicken Gyoza and Noodle Soup | Monsoon ka Mazza | Sanjeev Kapoor Khazana

Delight in the ultimate home cooking experience with our alluring . This hearty and tasty meal integrates tender chicken, completely cooked noodles, and an abundant, tasty broth that will warm your soul and please your cravings. Embark on a cooking adventure with our tantalizing Chicken Gyoza and Noodle Soup. This fusion of Japanese and Asian flavors produces a harmonious symphony of taste and texture that will captivate your senses. Envision a steaming bowl filled with an aromatic broth, instilled with umami flavors.

Ingredients

1 boneless chicken breast, cut into small pieces
100 grams rice noodles
1 tbsp oil
1 inch ginger, sliced
1 tsp sliced garlic
1 green chilli, diagonally sliced
1-2 fresh red chillies, diagonally sliced
1 medium onion, carefully chopped
Salt to taste
Black pepper powder to taste
4 cups chicken stock
2 tbsps chopped spring onion greens

Method

1. Heat oil in a non-stick wok. Add ginger and garlic and sauté for 1 minute.
2. Include green chilli, fresh red chillies and onion and sauté till the onion turns clear.
3. Add the chicken, salt and black pepper powder and sauté on high heat for 2-3 minutes.
4. Add chicken stock and blend well. Let the mixture come to a boil.
5. Include spring onion greens and mix.
6. Serve hot.

CHICKEN GYOZA NOODLE SOUP

Active ingredients

8 ready-made raw chicken gyozas
100 grams rice noodles
2 tablespoons sesame oil
1 tablespoon carefully sliced garlic
1/2 tablespoon finely sliced ginger
2 spring onion bulbs, finely chopped with the greens
2-3 pok choi stems, sliced
1-2 fresh red chillies, diagonally sliced
3-4 fresh shitake mushrooms, sliced
3-4 oyster mushrooms, sliced
10-12 enoki mushrooms, cut into 1 inch pieces
4-5 cups chicken stock
Salt to taste
2-3 pok choi leaves, finely shredded
1 tsp dark soy sauce
Toasted white sesame seeds for garnish

Approach

1. Heat sesame oil in a wok. Add garlic, and ginger and sauté till golden brown.
2. Include spring onion bulbs, pok choi stems, fresh red chillies and sauté on high heat for 1-2 minutes.
3. Add shitake mushrooms, oyster mushrooms, enoki mushrooms and continue to sauté on high heat for 2-3 minutes.
4. Include chicken stock and blend well. Let the mixture come to a boil.
5. Include rice noodles and salt and blend well. Slide in the chicken gyozas and blend well. Continue to cook for 6-8 minutes.
6. Add pok choi leaves and most of the spring onion greens and mix well. Cook for 1-2 minutes.
7. Switch the heat off and move the soup into a serving bowl. Garnish with remaining spring onion greens an white sesame seeds.

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Soupy Chicken Noodles | Chicken Gyoza and Noodle Soup | Monsoon ka Mazza | Sanjeev Kapoor Khazana

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15 Comments

  1. looks yum too tempting but it would have been much better if all the ingredients were shown before cooking ….I found it difficult to keep pace with the video 😀😀….anyway tnx for sharing 🙏….

    1. Hi,
      You can check out the video description all the ingredients details and method of cooking is mentioned.👍😊

    2. @@sanjeevkapoorkhazana …. ok thank u so much 🙏😊😊 and please don’t be sorry….

  2. Super light, easy, healthy, with rice noodles it’s a 1 pot meal 😊thanks chef

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